Fried Swordfish Fillet – *

A delicious fish recipe for any occasion!

(*) Fried swordfish fillet with earth apple avocado puree and pineapple relish.

Preheat the stove to 170 °C.

For the pineapple relish, heat the butter in a saucepan, sauté the shallots, add the pineapple and season with salt, sugar and pepper. Simmer on low heat for three minutes. Extinguish with orange juice, keep warm.

For the puree, cut the avocado flesh into cubes. Press cooked potatoes through a potato ricer or mash. Stir the sour cream into the potato mixture and season with salt and pepper.

Then fold in the avocado cubes. If you like it spicy, you can season with chopped chili pepper or chili sauce.

Stir in the egg. Season the swordfish fillets with salt and pepper, pull them through the beaten egg and turn them in panko flour (**) on the other side. Then fry in butter in a hot frying pan. Now put in the heated stove for two to three min. arrange everything together.

(**) Panko flour (or Japanese breadcrumbs) consists of 85 percent sugar, salt, wheat flour, yeast and vegetable oil. Panko flour is excellent for breading vegetables or meat. The large bread crumbs form a breading that is comparable to corn flakes. Panko flour can be purchased in Asian stores.

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