Panko Crusted Swordfish

by Jim Lannen

This week, we will be featuring one of our seafood favorites, panko crusted swordfish. Not only has this dish been a favorite of mine, but it also seems to fly out the door when our customers see it on the seafood menu. 

Swordfish - a firm and succulent, meaty fish - has a mild flavor and a texture that can be compared to that of tuna. We take our 10 ounce steak and lightly crust it with panko bread crumbs and pan fry it in grape seed oil. The entree is then finished with an avocado lime sweet butter with fresh cilantro.

The grape seed oil used in preparing our swordfish has health benefits of its own. Studies show that it aids in anti-inflammatory, anti-oxidant, anti-histamine, anti-aging, anti-allergic, antimicrobial and adaptogenic activity. Put them together and you have a light, healthy combination. 

Although we bring in a handful of full loins and cut them into 10 ounce steaks, this special does not last long.

So make sure you stop out this week to get your chance at this healthy and flavorful dish!