Bread Crumb Encrusted Sword Fish, Tomato Braised Beans, White Wine Reduction
buttery, acidic, meaty fish
TIME TO EXECUTE
6 oz. center cut sword fish
½ bread crumb mixed with 1 tsp. each of chervil, chive, parsley, tarragon
1 egg white
8 ea. green beans blanched in salt water
½ cup tomato sauce
¼ cup white wine butter reduction sauce
For the Fish: season the fish with salt and pepper. Dip one side in egg whites and then place into the herbs bread crumb. Place into a small sauté pan with a little olive oil on low heat. Cook until the bread crumb gets a nice golden color and flip. Cook on the other side until the fish is cooked medium.
For the Green Beans: sauté the green beans in olive oil and garlic for one minute and add the fresh tomato sauce. Season to taste.
To plate: place the green beans on your plate with the fish on top. Drizzle the white wine sauce around the fish.