Herbed Crusted Baked Swordfish
January 26, 2015 • Fish & Seafood,
I have friends who tell me they really don’t like fish. Maybe you’re one of these people too. I know I personally didn’t start eating fish until well into my adulthood, despite growing up with annual visits to my grandparents on the water in Rhode Island. What turned me was a trip to Hawaii, where the fish is fresh, featured widely on menus, and where chefs were doing tasty things with it, instead of just placing it under the broiler on a Friday night the way moms in Catholic households did when I was a kid.There are only 2 secrets to this recipe: buy the very best fresh swordfish that you can from a reliable fish monger and slather that fish with this incredibly tasty herbed crust. It’s baked in the oven, it’s easy, and you’re going to love it. How do I know this? Because even my friend who “HATES” fish loved this!
- 1½ cups coarse dry bread crumbs
- 4 cloves roasted garlic, mashed
- 1 small bunch parsley, chopped
- 3 spears rosemary, chopped (about ¼ cup)
- 6 sprigs thyme, chopped (about 2 tablespoons)
- Zest of 2 whole lemons
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ⅓ cup extra virgin olive oil (plain or roasted garlic oil)
- 8 6-ounce swordfish filets
- Place the bread crumbs in a medium bowl. Add the garlic, parsley, rosemary, thyme, lemon zest, salt, and pepper and use your fingers to mix everything until well combined. Pour in the olive oil and mix until all of the ingredients are evenly coated with the oil.
- Dredge the swordfish filets in the breadcrumb mixture, pressing the mixture onto all sides of the fish. Place the fish on a baking sheet that has been sprayed with cooking spray. Press a little more of the breadcrumb mixture on the top of each filet. Spray each piece of fish with olive oil cooking spray or drizzle with extra virgin olive oil, then bake at 375 degrees just until cooked through, about 10-15 minutes.
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