Italian Style Swordfish
Serve with a Tomato Salad
1 Swordfish Steak, 1 inch thick, about 12 oz
Salt and pepper to taste
½ cup garlic butter, melted (see recipe)
1/4 cup Italian Panko
When ready to grill:
Brush the fish with half the garlic butter, sprinkle with salt and pepper, and press the panko onto the top of the fish.
To grill or broil
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
.Heat an outdoor grill or broiler to high. Slide the foil with the fish still on it onto the grill grates or the broiler pan. Lower heat to medium. Cook about 12-15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish. Remove fish to a plate and pour the remaining garlic butter sauce over fish.
To air-fry or bake
Preheat the oven or air-fryer to 400 degrees F. Place the swordfish in the air-fryer basket and Cook for 10 minutes. Check the temperature of the swordfish. It is perfectly done when it reaches, 145 degrees F.
One 17 oz pkg Potato Gnocchi or
2 pounds russet potatoes
1 cup all-purpose flour
½ cup whipping cream
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoon ground white pepper
1 garlic clove, grated
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter
To make homemade gnocchi
In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.
While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.
On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).
For the sauce
In a medium saucepan heat cream over medium heat. Stir in garlic, peas, salt, and pepper. Simmer gently for 2 minutes. Stir in Parmesan cheese; simmer gently for 1 minute more. Stir in butter until melted. Cover the and keep over the lowest heat setting.
To cook the gnocchi
In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top to the pan with the sauce.