Lemon And Herb Crusted Swordfish
Try this Lemon And Herb Crusted Swordfish recipe, or contribute your own. "Arugula" and "Emeril" are two of the tags cooks chose for Lemon And Herb Crusted Swordfish.
3 people want to try | 9 have favorited
Lemon And Herb Crusted Swordfish Preparation
In a bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the fish with salt and pepper, then lightly brush with Dijon mustard on one side. Firmly press the mustard coated side of the swordfish into the lemon-herb mixture. In a skillet (preferably non-stick) heat vegetable oil. Place fish, coated side down into the hot oil. Cook for 4 minutes, until the crust turns golden. Flip and continue to cook for 3 more minutes. Meanwhile, in a bowl toss the arugula with 1 teaspoon olive oil, and season with salt and pepper, and then divide between 2 plates. Place the swordfish onto the arugula, drizzle with the remaining olive oil. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2212 broadcast 10-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-13-1997 Recipe by: Emeril Lagasse
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Lemon And Herb Crusted Swordfish. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven