SWORDFISH WITH PARMESAN CRUST
Steps:
- Preheat oven to 350 degrees. In 3 separate pie plates, have ready 1 cup flour, mixed with salt and pepper; remaining 2 tablespoons of flour, mixed with Parmesan; and eggs whisked together with milk. Dredge swordfish steaks in flour, shaking off excess, and dip in egg mixture, letting excess drip off. Coat both sides of each swordfish steak with Parmesan mixture, transferring as coated to wax-paper-lined baking sheet. In a large nonstick skillet heat clarified butter over moderately high heat until hot but not smoking and saute swordfish until golden, about 2 minutes on each side. Discard wax paper and transfer swordfish with a slotted spatula to baking sheet. Bake in middle of oven until just cooked through, 6 to 9 minutes. Serve with lemon slices. *To Clarify Butter Cut butter into 1-inch pieces. In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. (Butter keeps, covered and chilled, indefinitely.)
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