Broiled Swordfish with Anchovy-Crumb Crust

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Category : Fish And Sea Food

Recipe : Broiled Swordfish with Anchovy-Crumb Crust

Anchovies figure largely in Italian cooking. Here they pair up with bread crumbs and
capers to form a savory topping for fresh swordfish. This crust is great on mako and
tuna, too.

Makes 4 servings

1/3 cup + 2 teaspoons plain dried bread crumbs
2 fluid ounces ( 1/4 cup) dry white wine
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon minced fresh oregano (or 1/2 teaspoon dried)
1 tablespoon rinsed drained capers
2 teaspoons olive oil
2 rinsed drained anchovy fillets, chopped (or 1 teaspoon anchovy paste)
Freshly ground black pepper, to taste
One 15-ounce swordfish steak, 1" thick

Spray the broiler rack with nonstick cooking spray; place 5" from heat. Preheat
the broiler.
In a food processor, combine the bread crumbs, wine, zest, juice, oregano,
capers, oil, anchovies and pepper. Pulse until thoroughly combined.
Broil the fish 5 minutes; turn and broil 2 minutes more. Spread the crumb mixture
evenly over the fish; broil 3-4 minutes, until the fish flakes easily when tested
with a fork and the crust is a deep gold. Divide evenly among 4 plates and serve
at once.

SERVING (3 OUNCES SWORDFISH WITH CRUST) PROVIDES: 1/2 Fat, 1 1/2
Proteins, 1/2 Bread, 15 Optional Calories.

PER SERVING: 206 Calories, 7 g Total Fat, 2 g Saturated Fat, 43 mg Cholesterol, 312
mg Sodium, 8 g Total Carbohydrate, 0 g Dietary Fiber, 23 g Protein, 37 mg Calcium