Swordfish Bites
Ingredients
- 2 swordfish steaks
- ⅓ cup all-purpose flour
- 1 egg plus 1 T water
- ½ cup sourdough bread crumbs
- ½ cup grated Parmesan cheese
- ½ t garlic powder
- ½ t paprika
- ¼ t kosher salt
- ¼ t black pepper
- olive oil spray
- Maldon salt, for finishing
Instructions
- Prep and Mise en Place – Preheat the oven to 425˚F. Line a sheet pan with parchment paper or a Silpat. Cut the swordfish into 1 ½-inch cubes.
- Prep the swordfish – Set up a dredging station with three bowls. Add ⅓ cup flour to the first bowl. Whisk together the egg and water in the second bowl. Mix together ½ cup bread crumbs, ½ cup Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon salt and ¼ teaspoon black pepper in the third bowl. Working in batches, coat the cubed swordfish in flour, then dip in the egg wash before tossing in the breadcrumb mixture, using your hands to make sure each cube is coated evenly on all sides. Repeat until all of the swordfish bites are coated.
- Bake – Transfer the swordfish bites to the prepared sheet pan, and spray with a coat of olive oil spray. Transfer to the preheated oven and bake for 15-18 minutes, or until cooked through and golden brown.
- Garnish and serve – Remove the pan from the oven and, while still hot, sprinkle the swordfish bites with Maldon salt.