THE FISH LIST PORTAL

 

SWORDFISH SCHNITZEL

Ingredients

  • 2 tablespoons mayonnaise

  • ¾ cup plain sheep-milk yogurt

  • 2 lemons, one zested and juiced and one sliced into quarters

  • 4 tablespoons finely minced fresh dill

  • 2 tablespoons minced mint or parsley (or a mix)

  • Kosher salt and freshly ground black pepper

  • 1 large kohlrabi, peeled, halved and cut into ¼ inch pieces

  • 2 cups panko breadcrumbs

  • 3 egg whites

  • 2-4 cups canola or avocado oil

  • 2 (8-ounce) swordfish steaks, sliced horizontally into ¼ to ½ inch-thick cutlets

  • Olive oil, to taste


Directions
In a large bowl, whisk together mayonnaise, yogurt, 1 tablespoon lemon juice, half the dill and all the mint. Season with salt and pepper and set aside. Bring a large pot of salted water to boil. Add kohlrabi and blanch until just tender, about 1 minute. Drain.

In a wide bowl mix panko with lemon zest and remaining dill. Season lightly with salt. In another bowl beat egg whites until frothy.
Brush one side of each swordfish steak with egg whites. Press steak, egg-side down, into seasoned panko until evenly coated. Repeat with remaining fish.

Fill a large skillet with at least ½-inch canola oil and set over medium-high heat. Once hot, add two cutlets to pan, breaded side down. Fry until golden on breaded side, 3-5 minutes. Transfer to a paper-towel-lined tray. Repeat with remaining fish.

Toss kohlrabi in mayo-yogurt dressing to coat. Season with extra salt, lemon juice and olive oil to taste. Divide salad among four plates and top each with a swordfish steak, breaded side up. Garnish with lemon wedges.