2 pounds very thin swordfish steaks
1 cup Italian bread crumbs
1/2 cup fresh flat-leaf parsley leaves
4 large garlic cloves
1 lemon, zested, then cut into wedges
3 to 4 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
1 large navel orange, peeled and cut into thin half-moons
2 fresh fennel bulbs, trimmed of tops, quartered, cored, and thinly sliced lengthwise
2 medium heads of radicchio, shredded
2 tablespoons of red wine vinegar
3 tablespoons EVOO
Coarse black pepper
2 tablespoons chopped fresh oregano (optional)
Pat the swordfish steaks dry and trim off the skin and dark connective tissue. Place the fish between sheets of wax paper and pound with a small skillet or a mallet, as you would chicken or veal cutlets, to a 1/4-inch thickness. Cut the thin slices into several rectangular strips, about 2 inches by 4 to 5 inches. Season the fish strips with coarse salt.
Place the bread crumbs in a shallow dish. Pile a handful of the parsley, the garlic, lemon zest, and a little coarse salt on a cutting board. Finely chop the lemon-garlic mixture, then combine it with the bread crumbs. Gently press the fish slices into the bread-crumb mixture, coating both sides. Roll the coated fish strips tightly into small bundles.
For the salad, combine the onions, oranges, fennel, and radicchio in a bowl. Coarsely chop the remaining parsley and add to the salad. Dress the salad with about 2 tablespoons of vinegar and about 3 tablespoons of the EVOO; just eyeball the amounts. Season with salt, pepper, and oregano, if using.
Preheat a medium nonstick skillet over moderate heat and add 3 to 4 tablespoons of EVOO. Cook the rolls gently, 3 to 4 minutes on each side, until deep golden and firm. Remove from the pan and serve the swordfish rolls with lemon wedges and the fennel and radicchio salad.
I did not make this meal today because of the swordfish. I can't have it when I'm pregnant. There is another variation with chicken on Saturday, so I will make it then. I have tried this recipe before. Actually, we tried the swordfish, not the salad. I don't think I would like the salad... it seems too raw. My DH definitely wouldn't like it because of the radicchio and fennel. The swordfish was pretty good, but very expensive. My DH liked it a lot. Again, sorry for not having any pictures.
Rachael Ray says, "I love the combination of a warm breaded cutlet with cool refrigerated salad. Here are three very different takes on this concept - plus a final variation that morphs the salad into a pasta topper!" There are 4 versions of this dinner. Usually the variations follow the master recipe, but I think I've figured out that each one of these ones follow each other. It's a little confusing, but I'll do my best.