Pecan Crusted Swordfish

Pecan Crusted Swordfish


  • 1/2 cup all-purpose flour
  • 3 tablespoons fresh Italian parsley, chopped
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon dried ancho chile powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 egg, beaten
  • 1 cup chopped pecans
  • 4 (6 ounce) swordfish steaks, 1 1/2 inches thick, skin removed
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Lemon wedges


  1. Heat the oven 375 degrees F.
  2. Combine the flour, parsley and seasonings in a flat pie pan.
  3. Place beaten egg and pecans in separate flat pans.
  4. Dredge the steaks in the seasoned flour; then dip into beaten egg and coat with the pecans on all sides. Set aside.
  5. In a large skillet over medium heat, heat the oil and butter. When hot, add the fillets and sauté for 2 minutes per side.
  6. Transfer the fillets to a baking sheet and bake for 10 minutes until opaque in center.
  7. Serve with lemon wedges.

Recipe and photo used with permission from: Florida Department of Agriculture