Sicilian Style Swordfish Recipes

SWORDFISH A LA SICILIANA

Steps:

• Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
• Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

SICILIAN GRILLED SWORDFISH WITH SALSA VERDE

Steps:

• 1: Place the swordfish steaks in a single layer in a glass or foil pan. Season generously with salt and pepper. Drizzle with oil and fresh lemon juice. Top with 2 sprigs of fresh rosemary, if desired. Let marinate for 15 minutes. ShareTweetPin79 Shares 2: Meanwhile, make the salsa verde: Place the garlic, and anchovy, if using, and parsley in a food processor and finely chop. Work in the lemon zest and juice, hot red pepper flakes, and olive oil. Add salt and pepper to taste: the salsa should be highly seasoned. Place in a serving bowl. ShareTweetPin79 Shares 3: Set up your grill for direct grilling and preheat to medium-high (400 degrees). Leave one section of the grill flame-free for a safety zone. Brush and oil the grill grate well. ShareTweetPin79 Shares 4: Dip each swordfish steak in the olive oil to coat it on both sides. Then dip each steak in the breadcrumbs, thickly coating both sides. ShareTweetPin79 Shares 5: Arrange the fish on the grate and grill until browned on both sides, 3 to 4 minutes per side, or until the bread crumbs are golden brown and the fish is done to your liking. ShareTweetPin79 Shares 6: Transfer the swordfish steaks to a platter or plates and serve with the salsa verde spooned over it or on the side. Serve with grilled lemon halves. ShareTweetPin79 Shares

SICILIAN SWORDFISH "MEATBALLS" - POLPETTE DI PESCE SPADA

Steps:

• Remove any skin from the swordfish and cut it into half inch dice. Once the swordfish has been diced, reserve half of it and with the other half begin to cut into finer pieces by going back and forth over the diced swordfish with the blade of your chef's knife. This will result in a finer, yet uneven texture swordfish which when combined with the other ingredients will help stabilize the polpette. Place all of the swordfish into a medium sized mixing bowl.
• Add the breadcrumbs, pecorino, egg, pine nuts, shredded mint leaves, lemon zest, cinnamon, a bit of sea salt and freshly ground black pepper to the bowl. Using your clean hands, gently combine all of the ingredients making sure the mixture is well amalgamated.
• Line a baking sheet with a piece of parchment.
• Combine the Semolina and All Purpose flours with a pinch of salt and place on a large plate.
• Using you hands, form the mixture into golf ball sized polpette and roll each into the flour mixture, lay on the prepared parchment lined baking sheet. Refrigerate the finished polpette for 3 to 4 hours.
• Begin the sauce by adding a few tablespoons of olive oil to a heavy saucepan over medium heat. Once the oil is hot add the sliced garlic and let it sizzle to release the flavor, do not let it burn. Pass the San Marzano tomatoes through a food mill into the saucepan. Add the small pinch of cinnamon and mint sprig. Simmer over low heat for 40 minutes, stirring occasionally. Set aside.
• In a heavy skillet (I used cast iron) add about ½ inch of an equal amount of olive and sunflower oil. Heat over medium high heat until the oil is hot. Remove the polpette from the refrigerator and arrange a paper towel lined plate next to the fry pan. Gently place the polpette into the hot oil without crowding the pan; you want to fry them not steam them in oil. Give the polpette time to properly brown on one side before turning them, a table fork works well. As the polpette become brown on all sides remove them to the paper towel to drain of any excess oil.
• Gently warm the tomato sauce, remove the mint sprig and garlic slices. Place the fried polpette into the sauce once it is warm, turning them to be sure that they are all coated in the sauce. Allow the polpette to warm, they need not cook.
• Spoon a bit of sauce into individual serving bowls and place 2 to 3 polpette in each bowl, topped with a bit more sauce and some mint for garnish. Serve immediately

GRILLED SWORDFISH SICILIAN-STYLE

Steps:

• Preheat grill on high (or preheat the broiler on high).
• In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
• Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes.
• Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate.
• Using a spoon, beat the sauce, then drizzle it over the fish.
• Serve immediately.

SWORDFISH, SICILIAN STYLE

Steps:

• Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack.
• Coat the swordfish with olive oil.
• To make the spice rub, in a small bowl, mix together the garlic powder, dried basil, fennel seeds, red pepper flakes, salt and lemon pepper. Sprinkle both sides of each swordfish steak generously with the spice rub.
• To make the salsa, in a bowl, mix together the olives, tomatoes, fresh basil, garlic, cayenne, oil and lemon juice. Taste and season with salt. Set aside.
• Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch and opaque throughout, 3 to 4 minutes per side.
• Arrange the fish steaks on individual plates and top with the salsa or serve it alongside.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.