Sesame Crusted Swordfish Recipe

Name: Sesame Crusted Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish steaks; 4 tablespoons red wine vinegar; ¼ cup olive oil; 2 lemons; 2 tablespoons onions, minced; 1 tablespoon basic Mexican seasoning; 2 eggs, beaten; 1 cup crushed buttery cracker; ½ cup sesame seeds; 2 teaspoons salt; 3 tablespoons olive oil; 3 tablespoons butter; 8 jalapeno peppers, stemmed and chopped; 4 garlic cloves, crushed; 3 tablespoons onions, chopped; 3 tablespoons cider vinegar; 1 ½ cups canned navy beans, drained; 4 tablespoons olive oil; ½ cup half-and-half

Servings: persons

4 swordfish steaks
4 tablespoons red wine vinegar
¼ cup olive oil
2 lemons
2 tablespoons onions, minced
1 tablespoon basic Mexican seasoning
2 eggs, beaten
1 cup crushed buttery cracker
½ cup sesame seeds
2 teaspoons salt
3 tablespoons olive oil
3 tablespoons butter
8 jalapeno peppers, stemmed and chopped
4 garlic cloves, crushed
3 tablespoons onions, chopped
3 tablespoons cider vinegar
1 ½ cups canned navy beans, drained
4 tablespoons olive oil
½ cup half-and-half

1
In small bowl or food processor, combine vinegar, 1/4 C olive oil, juice of 1 lemon, minced onion, and mexican seasoning.
2
Place swordfish steaks in flat baking dish and cover with marinade.
3
Cover and refrigerate for 30 minutes to 1 hour.
4
While fish is marinating, prepare sesame crumb mixture and cream sauce.
5
In medium bowl combine cracker crumbs, sesame seeds, and salt and set aside.
6
In medium pan saute garlic, onion, and jalapenos until onion is transparent over medium heat.
7
Transfer to blender or food processor.
8
Add vinegar and beans to blender and process until mixture is smooth.
9
Force sauce through strainer to remove seeds and skins.
10
Return mixtyre to pan with remaining olive oil and simmer over low heat, stirring occasionally until thickened.
11
Add half and half to reach desired consistency and keep warm.
12
Remove swordfish in egg mixture and turn to coat.
13
In large skillet, heat butter and oil over medium high heat.
14
Butter will tend to bubble.
15
Once butter finishes bubbling, mix swordfish in sesame crumb mixture and place in skillet.
16
Cook about 4 minutes on each side until crips and golden brown.
17
Serve immediately and drizzle with jalapeno cream sauce and roaset red pepper strips.

1713

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 swordfish steaks, 4 tablespoons red wine vinegar, ¼ cup olive oil, 2 lemons, and more.

Yes, Sesame Crusted Swordfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sesame Crusted Swordfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions