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AIMEE'S PECAN ENCRUSTED SWORDFISH

 

This is one of my all-time favorite dishes!

  • 4 swordfish steaks (or shark steak)
  • ½ cup flour
  • dash of salt
  • dash of pepper 
  • dash of chili powder
  • dash of Sazón Completa
  • 1 egg, beaten
  • 1 cup chopped pecans
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil

In one pie pan, mix flour and seasonings.  (I say a “dash” because this is all to your taste.  I do not like to add too much salt to dishes, but some if needed.  You will learn to adjust to your taste as you go along).  In a separate pie pan, place the egg and beat; in the third pie pan, have your chopped pecans.  First place the swordfish in the flour mixture, then dip both sides into the egg, and last, coat both sides with the pecans.  In a large oven-proof skillet over medium to medium high heat, heat the oil and butter.  When it is hot (it will sizzle when you put a drop of water into the skillet, and you know it is ready) add the swordfish and cook for two minutes on each side.  Remove skillet from burner and place in a preheated 375 oven for about 10 to 12 minutes, or until the fish is white in the center.  (If your skillet is not oven-proof, just transfer to a cookie sheet and bake).