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POTATO CHIP AND PARMESAN CRUSTED SWORDFISH CUTLETS OVER ARUGULA AND PEA SALAD WITH CAPER DILL RANCH DRESSING

Ingredients

The Caper Dill Ranch Dressing:

¼ cup sour cream

¼ cup Hellmann’s Light Mayonnaise

½ cups buttermilk

2 tablespoons lemon juice

2 teaspoons lemon zest

½ teaspoon Worcestershire sauce

¼ cup capers, drained

2 teaspoons fresh dill, chopped

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

¼ teaspoon salt

 

The Swordfish:

3 tablespoons olive oil

1-1  ¼ pounds swordfish steaks, skinned and cut into ½” thick steaks

½ teaspoon salt

½ teaspoon black pepper

1 egg

2 cups potato chips, crushed to crumbs

½ cup grated parmesan cheese

¼ cup fresh parsley, chopped (plus more for garnish)

1 lemon

 

The Salad:

2 cups baby arugula leaves

1 cup frozen peas, cooked to package directions

Instructions

To make the dressing, combine all of the ingredients together in a large jar and shake, shake, shake!  Keep refrigerated until ready to plate.

Heat the olive oil in a large non-stick skillet over medium high heat.

Pat the swordfish steaks dry with paper towels.  Place the swordfish steaks, one at a time, in a large ziplock bag and pound with a mallet to flatten to ¼” thickness.   Season the fish on both sides with the salt and pepper.

Beat the egg in a pie plate or shallow baking dish.  In another shallow dish, combine the crushed potato chips, parmesan, and parsley and toss to combine.

Dip each cutlet into the egg first, letting the excess drop off, and then press firmly into the potato chip mixture to cover on both sides.  Place the breaded swordfish cutlets in the hot oil and cook for 2-3 minutes per side until golden brown and just cooked through.  They will cook quickly because they are very thin.  Squeeze lemon juice all over the golden cutlets in the pan.

To plate, place a mound of arugula topped with about ¼-⅓ cup of peas on the plate and top with a serving of the potato crusted swordfish.  Drizzle all over the with the dressing and garnish with lemon and more parsley.

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