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Swordfish, Messina Style |
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Serves: 4 Print this Recipe(Pesce Spada Messinese) Category: Fillets and Steaks Excellent swordfish is caught in the waters around Sicily, and Sicilians have countless ways to prepare it. The fish is eaten raw, sliced paper thin in a kind of carpaccio, or ground into sausages that cook in tomato sauce. Cubes of swordfish are tossed with pasta, roasted like meat, or grilled on a barbecue. This is a classic recipe from Messina, on the east coast of Sicily. 1 pound boiling potatoes 2 tablespoons olive oil 1 large onion, chopped 1/2 cup pitted black olives, coarsely chopped 2 tablespoons capers, rinsed and drained 2 cups tomatoes peeled, seeded, and chopped, or drained and chopped canned tomatoes Salt and freshly ground black pepper 2 tablespoons chopped flat-leaf parsley 4 swordfish steaks, 1 inch thick 1 Scrub the potatoes and place them in a saucepan with cold water to cover. Bring the water to a boil and cook until the potatoes are tender, about 20 minutes. Drain, let cool a little, then peel the potatoes. Thinly slice them. 2 Pour the oil into a large saucepan. Add the onion and cook, stirring frequently, over medium heat until tender, about 10 minutes. Stir in the olives, capers, and tomatoes. Season to taste with salt and pepper. Cook until thickened slightly, about 15 minutes. Stir in the parsley. 3 Place a rack in the center of the oven. Preheat the oven to 425°F. Spoon half the sauce into a baking pan large enough to hold the fish in a single layer. Arrange the swordfish in the pan and sprinkle it with salt and pepper. Place the potatoes on top, overlapping the slices slightly. Spoon the remaining sauce over all. 4 Bake 10 minutes or until the fish is just slightly pink in the center and the sauce is bubbling. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Swordfish, Messina Style comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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