Crunchy Lime Swordfish
Elevate your seafood game with this irresistibly fragrant and flavorful Crunchy Lime Swordfish recipe, perfect for quick weeknight dinners or elegant entertaining. Tender swordfish steaks are infused with zesty lime juice, then coated in a crispy panko breadcrumb mixture seasoned with lime zest, garlic powder, and paprika for a tantalizing crunch in every bite. A short sear on the stovetop ensures a golden crust, while finishing in the oven locks in moisture and perfectly cooks the fish. Topped with fresh parsley and served alongside lime wedges for an extra burst of brightness, this dish pairs beautifully with a crisp salad or roasted vegetables. Ready in under 30 minutes, this easy-to-follow recipe is a must-try for seafood lovers seeking a vibrant, citrus-kissed entrée full of texture and flavor.
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Recipe Information
Ingredients
- 4 pieces Swordfish steaks
- 2 tablespoons Lime zest
- 2 tablespoons Lime juice
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped)
- 4 Lime wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the swordfish steaks dry with paper towels and drizzle them lightly with lime juice on both sides. Set aside.
In a shallow bowl, combine the panko breadcrumbs, lime zest, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, beat the eggs.
Place the flour in a third shallow bowl.
Coat each swordfish steak by first dredging it in the flour, then dipping it into the beaten eggs, and finally pressing it into the seasoned panko mixture to coat evenly on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the breaded swordfish steaks and cook for about 2 minutes on each side until golden brown and crispy.
Transfer the skillet to the preheated oven and cook the swordfish for an additional 5-7 minutes, or until it reaches an internal temperature of 145°F (63°C).
Remove the swordfish from the oven and let it rest for 2-3 minutes.
Sprinkle the cooked swordfish with fresh parsley and serve with lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1039 mg | 346% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.7 g | ||
| Protein | 256.3 g | 513% | |
| Vitamin D | 192.5 mcg | 963% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4782 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
