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Swordfish Milanese
Serves 4 Starters and mains
Ingredients
- 200g good-quality bread
- 4 marjoram or oregano sprigs
- 4 x 200g thick swordfish steaks
- 3tbsp seasoned plain flour
- 1 egg, beaten
- 3tbsp extra virgin olive oil
To serve
- 80g mixed baby kale
- 2 red chicory, sliced across into shreds
- 2 avocados, peeled and cut into wedges
- 1tsp Dijon mustard
- 1⁄4tsp sugar
- 3 anchovy fillets, squashed to a paste
- 1tbsp white wine vinegar
- 3tbsp extra virgin olive oil
You will need
- screw-topped jar, for dressing
Method
Cut the crusts off the bread, then cut into small cubes. Pull the leaves from the marjoram sprigs and add to the bread. Whizz the mixture to a crumb in a mini processor. Season with some sea salt flakes and freshly ground black pepper.
Dip the swordfish into the seasoned flour and shake off any excess. Next, dip them into the beaten egg, and then into the breadcrumb mixture. Heat a frying pan large enough to take the 4 fillets and, when hot, add the oil, lower the heat and fry the fish for around 2-3 minutes on each side, until the crumb coating is crisp and golden but the flesh is still pinkish in the centre.
To prepare the salad, put the kale, chicory and avocado in a bowl. Put the Dijon mustard, sugar and anchovy paste in a screw-topped jar, add the vinegar and shake to mix. Add the oil, 1tbsp at a time, and shake well between each addition, until thick and emulsified. Pour over the salad in the bowl and toss just before serving with the steaks.
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