Pecan Swordfish
Elevate your seafood dining experience with Pecan Swordfish, a dish that combines rich, nutty flavors and tender, flaky fish into a feast for the senses. This recipe features premium swordfish fillets coated in a delectable crust of finely chopped pecans, breadcrumbs, and aromatic spices like paprika and black pepper, creating a perfectly golden, crispy exterior while preserving the moist, succulent texture of the fish inside. A balance of olive oil and butter ensures the fillets are seared to perfection before being gently finished in the oven, while a burst of fresh lemon juice adds brightness to every bite. Ready in under 40 minutes, this sophisticated yet approachable dish pairs beautifully with steamed vegetables or a crisp green salad, making it an ideal choice for both elegant dinner parties and weeknight indulgence. Search no further for the ultimate pecan crusted swordfish recipe—your table deserves this flavorful masterpiece!
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Recipe Information
Ingredients
- 4 pieces (about 6 ounces each) swordfish fillets
- 1 cup pecans
- 0.5 cup breadcrumbs
- 0.5 cup all-purpose flour
- 2 large egg
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 whole lemon
Instructions
Preheat your oven to 375°F (190°C) to keep the swordfish warm after searing.
Pulse the pecans in a food processor until finely chopped, but not powdered. Combine the chopped pecans with breadcrumbs, salt, pepper, and paprika in a shallow dish.
Set up a dredging station: place the flour in one shallow dish, whisk together eggs and milk in another, and place the pecan mixture in the third.
Pat the swordfish fillets dry with a paper towel. Coat each fillet first in the flour, shaking off the excess. Then, dip it into the egg mixture, and finally press it into the pecan mixture, ensuring an even crust on all sides.
Heat olive oil and butter in a large skillet over medium heat. When the butter begins to bubble, carefully place the swordfish fillets in the pan.
Cook the fillets for about 3-4 minutes per side, or until the crust is golden brown and the swordfish is cooked over halfway through.
Transfer the seared fillets to a baking sheet and place them in the oven to finish cooking for an additional 6-8 minutes, depending on thickness, or until the fish is opaque and flakes easily with a fork.
While the swordfish is finishing in the oven, cut the lemon in half and squeeze its juice over the cooked fish just before serving.
Serve hot with your choice of sides, such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 30.3 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 3689 mg | 160% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 11.3 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 17.3 mcg | 86% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1300 mg | 28% | |
*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.
