Jan 27 2017
I love Italian cuisine so much I could have it everyday. I find that this combo is really nice as swordfish can be a little bit on the dry side. This way it stays moist, plus the tomato sauce adds a nice touch to it!
Remove the fish from the fridge 30 minutes before cooking it. I always try to have meat or fish at room temperature when I cook it.
Pat dry the fish with paper towels. Sprinkle some salt and pepper, dip in the eggs and roll into the bread crumbs. Heat up some oil in a pan on medium high and cook the fish for 3-4 minutes on each side. It will have a nice golden brown crust!
Slice the fish and spoon some tomato sauce all over... Chop some fresh basil and sprinkle on top. I served it with mash potatoes and it was divine!
*Homemade tomato sauce : sauté 1 onion and 2 garlic clove with 2 tbsp of olive oil, add 1 can of crushed tomatoes. Add salt, pepper, chili flakes, fresh basil and let it simmer for 15-20 minutes.