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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Pecan Crusted Swordfish

(Photo Below)
1/2 cup flour
3 tablespoons fresh Italian parsley, chopped
1/4 teaspoon garlic, minced
1/4 teaspoon dried ancho chile powder
  salt, to taste
  freshly ground black pepper, to taste
1 egg, beaten
1 cup chopped pecans
4  6-ounce swordfish steaks, 1 1/2 inches thick, skin removed
2 tablespoons olive oil
1 tablespoon butter
  lemon wedges

Preheat the oven 375 degrees F. Combine the flour, parsley and seasonings in a flat pie pan. Place beaten egg and pecans in separate flat pans. Dredge the steaks in the seasoned flour; then dip into beaten egg and coat with the pecans on all sides. Set aside. In a large skillet over medium heat, heat the oil and butter. When hot, add the fillets and sauté for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 10 minutes until opaque in center. Serve with lemon wedges.

4 servings

Nutritional Value Per Serving
Calories 549, Calories From Fat 334, Total Fat 38g, Saturated Fat 7g, Trans Fatty Acid 0, Cholesterol 128mg, Total Carbohydrates 15g, Protein 39g, Omega 3 Fatty Acid 1.41g

Look for "Fresh from Florida" ingredients at your grocery store.

Pecan Crusted Swordfish Download High-Resolution Image (JPG)

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