Granola-Crusted Pan-Fried Swordfish

Ingredients

Swordfish

• 2 swordfish steaks (6–8 oz each)
• ¾ cup Naturalvert granola, lightly crushed
• 4 tablespoons olive oil, divided
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
• Lemon wedges, for serving
• Fresh chives, chopped (optional)

Balsamic Sauce

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• Pinch of sea salt
• Small pinch black pepper

Instructions

Prepare the balsamic sauce

1. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, sea salt, and black pepper until well combined.
2. Set aside.

Prepare the granola crust

3. Place the Naturalvert granola in a food processor and pulse lightly until it forms a coarse crumb texture.

Season the fish

4. Pat the swordfish steaks dry with paper towels.
5. In a small bowl, combine the granola, garlic powder, sea salt, black pepper, and smoked paprika.

6.     Press the crushed granola firmly onto one side of each swordfish steak to form the crust.

Cook the swordfish

7.     Heat a large skillet over medium heat and add 2 tablespoons olive oil.

8. When the oil is hot but not smoking, place the swordfish in the pan granola side down.
9. Cook for 3–4 minutes, until the crust becomes golden and crisp.
10. Carefully flip the fish and cook the other side for another 3–4 minutes, until the fish is cooked through.

Serve

12. Remove the swordfish from the pan and let it rest for 2–3 minutes.
13. Slice into pieces if desired.
14. Drizzle lightly with the balsamic sauce, garnish with chopped chives, and serve with lemon wedges.