2 1/2-inch thick swordfish steaks, skin trimmed away
1 cup Italian bread crumbs
1/2 cup fresh flat-leaf parsley leaves
3 large garlic cloves, chopped
3 to 4 tablespoons extra-virgin olive oil
3 small, firm (underripe) tomatoes, chopped
1/2 small white onion, quartered and thinly sliced
8 to 10 fresh basil leaves, shredded
EVOO, for drizzling
Salt and freshly ground black pepper
Pound the fish cutlets between sheets of wax paper with a small skillet or a mallet to a 1/4-inch thickness. Season the cutlets with salt and pepper. Mix the bread crumbs with the garlic, lemon zest, and half the parsley. Gently press the fish into the bread-crumb mixture, coating both sides. Heat enough EVOO to coat the bottom of a large nonstick skillet over medium heat. Brown and cook the large cutlets for 4 minutes on each side.
In a medium bowl, combine the tomatoes with the onions, basil, the remaining parsley, salt, and pepper and just enough EVOO to lightly coat the salad. Toss the salad with your fingertips.
Serve the cutlets with a wedge of lemon. Top the cutlets with a little of the salad, serving the rest alongside.
Unfortunately, I never got a chance to try this recipe. I can't eat swordfish since I'm pregnant, so we went out for dinner. It was nice to have a break from cooking. Tomorrow I will be making this recipe, but with chicken. Hopefully I'll be able to stomach it.