Crispy Szechuan Swordfish with Garlic‑Ginger Sauce

Ingredients

• 3 pieces (about 6 oz each) Swordfish steaks
• 1/4 cup Coconut flour
• 2 Eggs
• 3 tablespoons Olive oil
• 3 Garlic cloves
• 1 tablespoon grated Fresh ginger
• 1 teaspoon Szechuan peppercorns
• 2 tablespoons Soy sauce (low-sodium)
• 1 tablespoon Rice vinegar
• 1/2 teaspoon Red chili flakes
• 2 stalks sliced Green onions(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Pat the swordfish steaks dry, season both sides with salt and black pepper, then dredge each piece in coconut flour, shaking off excess.

2. 2

   In a shallow bowl, beat the eggs; dip each floured swordfish steak into the egg mixture, then return to the coconut flour for a second coating for extra crispness.

3. 3

   Heat olive oil in a large skillet over medium‑high heat (about 350°F). Add the coated swordfish and fry 4‑5 minutes per side until golden brown and cooked through; remove and keep warm.

4. 4

   While the fish cooks, mince garlic and grate ginger. In a small saucepan, combine garlic, ginger, Szechuan peppercorns, soy sauce, rice vinegar, and red chili flakes; simmer 3‑4 minutes until fragrant and slightly thickened.

5. 5

   Slice the cooked swordfish into wedges, arrange on a serving platter, and drizzle the hot garlic‑ginger Szechuan sauce over the top. Garnish with sliced green onions if desired and serve immediately.