Swordfish Schnitzel with Clams

Cook Time 45 minutes

Servings 2

Ingredients

800g Fresh swordfish steak, skin off 

1 whole egg

1 cup panko

½ cup flour 

600g littleneck clams

Half a medium fennel head thinly sliced 

2 cloves of garlic, thinly sliced 

2 tbsp capers in vinegar 

2 tbsp olive oil 

2 tbsp freshly chopped parsley 

¾ cup dry white wine 

Sea salt 

Black pepper 

Method

Start by placing the swordfish steaks between two sheets of plastic wrap or baking paper. Using a meat tenderiser or the back of a hard pan to flatten equally to about 0.8 cm and set aside.

Season the flour with a bit of black pepper and salt and coat the steaks carefully.

Meanwhile, lightly beat an egg and place the flour-coated steaks in the egg. Transfer to a plate with the panko and coat evenly throughout both sides of the steak and set aside as you heat the oil.

Once the oil reaches 170°C, fry carefully using a large slotted spoon or tongs and make sure to cook both sides equally for about 2-4 minutes on each side. The steaks will cook quickly due to their thinness.

Once done, remove carefully from hot oil onto a plate with paper towels to absorb the excess oil and season with sea salt.

In another medium fry pan set on medium/high heat, add some olive oil. Once hot add the onion and garlic. Sauté until soft and translucent about 3 minutes. Add the sliced fennel and cook for another 3 minutes until soft, followed by the capers.

Add the clams and turn the heat up to high. Pour the white wine and cover until clams open about 2-3 minutes.

Add the capers followed by some salt and pepper to taste. The sauce created by the wine and the natural juices released by the clams should be nice and reduced. Check for seasoning and finish with the parsley and a squeeze of fresh lemon juice. Discard any unopened clams.

Place your swordfish schnitzel on each plate and divide the clams with their sauce, garlic, onions and fennel directly on top of the swordfish. Serve with fresh lemon wedges.