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Herb-Crusted Swordfish

Caffe Aldo Lamberti
2011 Route 70 West
Cherry Hill, NJ 08002
(856) 663-1747


2 c. Peonco or Japanese breadcrumbs, or untoasted stale bread
1 Tbsp. each Chopped rosemary, oregano, sage and thyme
2 Tbsp. each Chopped basil, mint, chives and parsley
2 cloves of crushed garlic
1 lb. Swordfish, loin cut in 3/4 ” – 1” thick slices (approx. 2 – 8 oz. pieces)
Extra virgin olive oil
Salt & pepper to taste
1 bulb chopped shallots
2 oz. brandy
4 oz. veal stock or light demi-glace


Combine all herbs and breadcrumbs with garlic and cover. Refrigerate this mixture overnight to develop flavor. (Do not over crush garlic – you only want to release the aroma into the breadcrumbs, not cook the garlic.) Rub swordfish liberally with olive oil and season with salt and pepper. Dredge swordfish in herb breadcrumbs to evenly coat both sides and sauté with two tablespoons of extra virgin olive oil until light golden brown on each side over a medium heat. Pour off excess olive oil and add one bulb of chopped shallots and 2 oz. brandy (carefully! – away from the heat). Flambé or reduce without igniting. Add 4 oz. of veal stock or light demi-glace and bake in a hot oven for about 10 minutes. Swordfish should be moist and cooked thoroughly. Strain sauce and drizzle over fish as needed.

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