Discover two authentic Italian swordfish dishes using swordfish readily available at your supermarket. Enjoy Sicilian-style herb-crusted baked swordfish and a tangy spiced stew. With simple preparation, your home dining table will transform into a restaurant experience. Give these recipes a try!
Ingredients
Main Ingredients (2 servings)
- Swordfish 2 pieces
- Dry Breadcrumbs (as needed)
- Garlic (minced) (a little)
- Dried Oregano (a little)
- Parsley (chopped) 1 tbsp
- Capers 1 tbsp
- Anchovies 1 tbsp
- All-purpose Flour (as needed)
Seasonings
- Extra Virgin Olive Oil (as needed)
- Salt (to taste)
- Pepper (to taste)
- White Wine Vinegar (as needed)
- Lemon (as needed)
Steps
- Finely crush about as needed dry breadcrumbs using a rolling pin. (Key Tip!) Don't over-process the breadcrumbs in a food processor; crush them with a rolling pin to maintain a pleasant texture.
- Place the crushed dry breadcrumbs in a shallow dish and add about a little dried oregano, crushing it finely as you add it.
- Add about a little minced garlic and EV extra virgin olive oil as needed to the dish and mix well to incorporate into the breadcrumbs.
- Season about 2 pieces swordfish with salt to taste.
- Directly coat the salted swordfish with the prepared breadcrumb mixture. (Key Tip!) For Sicilian-style breaded fish, skip the flour and egg wash; directly coat the fish with breadcrumbs before cooking.
- Heat a generous amount of EV extra virgin olive oil as needed in a frying pan and cook the breadcrumb-coated swordfish until golden brown and fragrant.
- Once one side is browned and fragrant, flip and cook the other side until done.
- Place the cooked swordfish on paper towels to drain excess oil.
- Cut about 2 pieces swordfish into bite-sized pieces.
- Place the cut swordfish in a shallow dish and sprinkle salt to taste all over.
- Lightly coat the surface of the swordfish with about as needed all-purpose flour.
- Heat about EV extra virgin olive oil as needed in a frying pan and sauté the flour-dusted swordfish. (Key Tip!) When sautéing, frequently adjust the heat by moving the pan away from and towards the heat source to prevent burning.
- While sautéing the swordfish, add about 1 tbsp anchovies and stir until dissolved.
- Continue by adding about 1 tbsp capers and sauté until fragrant.
- Add about 1 clove minced garlic and sauté to release its aroma.
- Add about as needed white wine vinegar for flavor and reduce slightly.
- Finally, stir in about 1 tbsp chopped parsley.
- Plate the herb-crusted swordfish and serve with lemon slices as needed, if desired.
- Plate the spiced swordfish stew.
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