Scallopini of Local Swordfish with Sweet Onion Fonduta & Lambrusco Reduction
2 lbs. swordfish, cut into 1/2-inch-thick, 4-oz. portions
1 cup all-purpose flour (in a shallow bowl or pan)
2 eggs, beaten (in a shallow bowl or pan)
1 cup Betty Crocker potato buds (in a shallow bowl or pan)
1/3 cup olive oil
Sweet onion fonduta (find recipe at charlestonmag.com)
Lambrusco reduction (find recipe at charlestonmag.com)
Coat each piece of swordfish in the flour and then beaten eggs, shaking off the excess each time. Next coat the swordfish on one side only with the potato buds, pressing so they adhere to the egg mixture.
Heat the olive oil over medium heat in a large, heavy skillet. When hot, add the swordfish in batches to the pan, potato bud side down. Cook for two minutes, flip, and cook for one minute on the second side, or until barely cooked through in the center.
To assemble, spoon two tablespoons of the fonduta onto half of each plate, and two tablespoons of the lambrusco reduction on the other half of each plate. Top with the swordfish.