Swordfish Cutlets with Tomato and Basil Salad

1. 1

   Pound the fish cutlets as in the master recipe, #76.

2. 2

   Season the cutlets with salt and pepper.

3. 3

   Mix the bread crumbs with the garlic, lemon zest, and half the parsley.

4. 4

   (Save the rest for the salad.)

5. 5

   Coat the fish as before then heat enough EVOO to coat the bottom of a large nonstick skillet over medium heat.

6. 6

   Brown and cook the large cutlets for 4 minutes on each side.

7. 7

   In a medium bowl, combine the tomatoes with the onions, basil, the remaining parsley, salt, and pepper and just enough EVOO to lightly coat the salad.

8. 8

   Toss the salad with your fingertips.

9. 9

   Serve the cutlets with a wedge of lemon.

10. 10

    Top the cutlets with a little of the salad, serving the rest alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.