| SICILIAN SWORDFISH CUTLETS AND CITRUS SALAD Makes 4 servings. 1 1/2 tsp finely chopped oregano or thyme A couple of handfuls arugula Salt and Pepper 3 cloves garlic, chopped 4 oranges, 1 zested, then all 4 peeled sliced into thin rounds 2 cups breadcrumbs 1/2 small onion, finely chopped Olive oil 1 anchovy fillet, optional 1/2 cup finely chopped flat leaf parsley 3 lemons, 1 zested, 1 zested and juice, and 1 cut into wedges 4 large thin swordfish steaks Heat oven to 300°. Trim skin from edges of fish. Place fish between 2 pieces of parchment and pound into 1/4" thickness. Place breadcrumbs in a dish. Combine lemon and orange zests on a board. Chop with parsley, garlic and anchovy, if using, to form a gremolata. Add to breadcrumbs and work through. Season fish with salt and pepper, then press fish into breadcrumbs to coat. In a skillet, heat a layer of oil. -Arrange orange slices, arugula and onion on a platter. Top with oregano and season with salt and pepper. Dress with lemon juice and drizzle of oil. Add fish to hot skillet and cook 2 min. on each side. Transfer to a rack lined baking sheet and keep warm in oven. SERVE fish with lemon wedges and citrus salad... |
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