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Swordfish Brayton


3 lbs. fresh swordfish (1+1/2 inch thick swordfish steaks, allowing 1/2 lb. per person)
1+1/4 pint heavy cream
Ralston Regular Cereal (not the Instant variety)
Bacon fat
Salt and pepper
Cast iron skillet

Liberally sprinkle salt and pepper on both sides of the fish. Cover one side of the fish with Ralston Regular Cereal. Place fish in cast iron skillet and partially fry in bacon fat, turning once, for about 1/2 hour (to be half-cooked at this point).

Pour 1+1/4 pint of heavy cream over fish in skillet, leaving bacon fat and cereal crumbs in it too (fish should be covered with the cream).

Place skillet in 350 oven and cooked about 1/2 hour (total cooking time is 1 hour).

Serve with cream and crumbs sauce from skillet.

Serves 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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