1 pound of Swordfish 1 1/2 Inch thick
1 cup Panko Breadcrumbs
Cracked Black Pepper
Sea Salt
¼ teaspoon Red Chile Peppe Flakes
1 Tablespoon Finely Chopped Fresh Parsley
1 Tablespoon Grated Lemon Zest
1 Egg
4 Tablespoons of Olive Oi

Juice of 1 lemon
2 tablespoons Butter


Cut the swordfish into 1-inch cubes. Mix together the breadcrumbs, chile pepper, lemon zest, and parsley. Season with salt and pepper. Beat the egg with a fork until frothy. Dip the swordfish nuggets first into the egg, then roll in the breadcrumbs pressing lightly to ensure the crumbs adhere well to all of the sides.

Once all of the nuggets are breaded, heat the olive oil in a frying pan over medium heat. Cook the nuggets until they are golden brown, and just barely cooked through inside. Place the nuggets on a serving platter.

Place the butter and lemon juice in the skillet and heat until the butter melts. Pour over the swordfish and serve.

I served this entree with a Caprese Salad.