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Swordfish Parmesan

Glenn Hawley
Print Recipe
Course Main Course

Ingredients
  

  • 2 eggs
  • 1/2 cup milk
  • flour
  • Parmesan cheese, grated
  • Olive oil
  • 2 swordfish medallions (4 oz, each), center cut
  • 2 oz sauterne cooking wine
  • 1 Tbsp chopped shallot
  • chicken base
  • 2 oz heavy cream
  • 1 lemon, cut into slices
  • cracked black pepper

Instructions
 

  • In a bowl, beat eggs until frothy. Add milk and combine. Place flour and Parmesan cheese in two flat dishes. Place medallions, one at a time, in the flour; then egg wash, then cheese. In a non stick skillet or griddle, place 1 teaspoon olive oil, over medium heat. Place breaded medallion into hot oil. Watch carefully to be sure the cheese does not burn. When brown, turn over and continue cooking to brown other side. The total cooking time is about 15 minutes, depending on the thickness of the medallions. Remove and place in a dish.
  • Clean skillet of all bits, and place sauterne in skillet over medium heat. Bring to boil and add a "smidgen" or pinch of chicken base; stir to combine.Allow to reduce over medium heat to one-half.Remove from heat. Add heavy cream and squeeze a slice of fresh lemon and a crack of fresh pepper into the sauce.
  • To serve, place medallions in a crisscross fashion on plate and lightly top with sauce. Add remaining sauce around edge of plate. Serve immediately with steamed spinach and steamed asparagus. Makes 1 serving. Enjoy!