Swordfish is a great firm white fish that doesn’t have a “fishy” flavor, and it’s a very healthy fish as well. I personally know of someone who went on a swordfish diet and lost 20 lbs. There are numerous ways to cook up the fish giving it a unique flavor.
This recipe originated from a site online but we altered it to fit our taste and curiosity. The aioli was surprisingly simple yet tasty. It consisted of mayo, minced fresh serrano peppers, cilantro from the garden, a little blob of tartar sauce, and and garlic.
For the fish, we rubbed garlic straight on the steaks before being drenched in egg. They were then coated in a mix of Dixie Fry, Italian breadcrumbs and a fair amount of Parmesan cheese.
We fried up the steaks 4 minutes per side (or there abouts) and removed from the pan and placed on a paper towel to remove the excess oil.
These were complimented by our burnt butter broccoli, rice and brochette.