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Chefs at Home: Swordfish 'Schnitzel' with Early Summer Salad and Herb + Caper Mayonnaise

  • Chef Andrew Hebert
  • 2 min read

By Chef Andrew Hebert of The Salty Pig in Boston 

The “meatiness” of swordfish comes through when it gets the schnitzel treatment, coated in egg, flour and breadcrumbs, then pan fried to a beautiful golden brown. No need to pound the fish like you would meat. It’s naturally tender and juicy. 

Serves 2-3  

Ingredients:

For the swordfish:

1 pound swordfish portions 

1 cup all purpose flour 

2 whole eggs 

2 cups panko bread crumbs 

1/2 cup vegetable or canola oil 

Kosher salt

Freshly ground black pepper

 

For the salad:  

1 cup picked parsley leaves 

1 stalk celery, thinly sliced 

1/2 head fennel, thinly sliced 

1/4 red onion, thinly sliced  

1/2 green zucchini, thinly sliced 

Juice of 1 lemon  

3 tablespoons olive oil 

Pinch of salt  

 

For the mayonnaise:  

1 cup store bought or homemade mayonnaise 

2 tablespoons chopped capers

 2 tablespoons sliced scallions 

2 tablespoons chopped parsley 

Grated zest and juice of 1 lemon 

Kosher salt

Freshly ground black pepper

 

Instructions:

For the swordfish: 

Cut the fish into 1/2 inch steaks. I was able to get three portions from this one piece. Season with salt and pepper. 

Prepare the breading station: One container of the flour, one container of the eggs (lightly whipped), and one container of the panko bread crumbs.  

With one hand, dip the portion of fish into the flour, then with the other hand into the egg, and then with the first hand into the panko, making sure to cover the entire fish and pushing the breadcrumb in so it sticks. See the video.  Repeat this for all the portions of fish. 

Heat the oil in a large cast iron or stainless steel pan over medium-high heat.  

Carefully place each portion into the pan one at a time. Cook on one side for 3-4 minutes. You can use a spatula or fork to check the bottom of the fish to make sure it’s done. You want it to be golden brown and crispy. Once it’s ready, flip the fish over and cook the other side the same way.  

Remove the cooked fish from the pan and place on a paper towel to catch any excess oil before transferring to a plate or serving platter.  

At this point I like to sprinkle some finishing salt and lots of lemon on the freshly fried crust. 

For the salad:

Mix all the vegetables and herbs in a salad bowl with the lemon, olive oil and salt.   

For the mayonnaise:

Stir together all ingredients. Taste and adjust seasoning.

Serve the swordfish schnitzel with a portion of the salad and the herbed mayonnaise.

 

Recipe and photos by Chef Andrew Herbert of The Salty Pig.

Follow Chef Andrew and The Salty Pig on Instagram.

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