INGREDIENTS:
Papaya Salsa:
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1 tablespoon minced shallots
- 1 tablespoon minced fresh cilantro
- 1 tablespoon finely chopped crystallized ginger
- 1 teaspoon Sriracha
- 1 garlic clove, minced
- 1 cup diced papaya
Swordfish:
- 1/2 cup unsalted macadamia nuts
- 1/2 cup panko breadcrumbs
- 4 swordfish steaks, about 6 oz each
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg white
- 1 tablespoon unsalted butter
- 2 tablespoons vegetable oil
INSTRUCTIONS:
- Mix the lime juice, brown sugar, shallots, cilantro, crystallized ginger, Sriracha, and garlic together in a medium sized bowl, stirring until the brown sugar dissolves. Mix in the papaya. Cover and refrigerate until ready to use (you can make this ahead of time and refrigerate it for up to 4 hours.)
- When ready to cook the fish, preheat your oven to 400 degrees F.
- Finely chop the macadamia nuts and mix with the panko in a shallow dish.
- Season the swordfish with salt and pepper. Lightly brush the fish with the egg white and coat the fish in the panko-macadamia nut mixture, patting it on to help it adhere.
- Transfer to a plate and let stand for 10 minutes to allow the coating to set.
- Melt the butter with the oil in a large saute pan over medium high heat. Add the swordfish steaks and cook until browned, about 3 minutes. Flip the steaks and add the pan to the preheated oven for 10 minutes or until just cooked through.
- Serve with the papaya salsa.
Source: I Can Cook That
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