Tuesday, May 22, 2012

Best. Swordfish. Ever.


I don't do all the cooking around here, you know.

Sometimes I get to sit back, blurt out a request, and hope like hell that somebody with better cooking skills than me is within earshot.


This really swell bunch of Sicilian oregano (gotten on a visit to D. Coluccio & Sons) is what started things off just the other day.


Then, moments later, while at Frank & Sal, these beautiful fresh bay leaves sealed the deal for sure.


I have sat back and watched this wonderful Sicilian-style swordfish recipe being expertly prepared many, many times. Right here in my own home.


It's my favorite way to eat sword.

And not because I get the night off when it's on the menu.

Sicilian-style swordfish
Adapted from "La Cucina Siciliana di Gangivecchio"
Prepared (always) by my most valued associate

Serves 4-6

1/4 cup olive oil
2 swordfish steaks, skin on, cut at least 1-inch thick and up to 2 inches thick
12 bay leaves, preferably fresh
Juice of 1 lemon
Salt and freshly ground pepper to taste
Dried fine bread crumbs, mixed with 1 tablespoon crumbled dried oregano

Preheat oven to 450 degrees F.
Brush the bottom of a large, shallow baking dish with olive oil. Place the bay leaves in the bottom of the dish and lay the swordfish on top, tucking the bay leaves under the fish.
Pierce the fish deeply with the tines of a fork, making about 10 evenly spaced incisions in each steak. Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper and then the bread crumbs. Drizzle again with olive oil.
Roast for 15-25 minutes, depending upon the thickness, until done. Remove, let rest for 10 minutes, and serve.

7 comments:

Velva said...

Looks fabulous!!! I have fresh oregano that I use as a ground cover, and a small bay laurel tree.

Thanks for sharing this with us.

Enjoy the evening off from cooking.

Velva

Claudia said...

So, if I promise to make it will you send me Sicilian oregano? (You have a very good trusted associate.)

Fred said...

Just in time for the first holiday weekend of the summer season! Any ideas on how to adapt this dish for the grill?

Mister Meatball said...

The grill huh? Well, I won't sugest simply following this exact method, just using the grill as your oven with the grill cover closed, as that is probably not what you're after. And so how about laying the bay leaves/sword on a screen instead of in a pan? Dunno, maybe it'd work. So long as you could avoid flareups.

Stacey Snacks said...

I have the My Calabria cookbook sword on my list, but this is a MUST for summer! Love those fresh bay leaves too!

Jeannie Tay said...

I have some oregano stalks that look like yours:D and some fresh bay leaves that I kept frozen in the freezer, are those still counted as fresh? Awesome looking dish!

carrie check said...

my roommate tried to cook swordfish steak and said it turned out bad so he asked if I would cook it for him lol. your recipe looks good, simple as well. can not wait to try it out tomorrow. thank you for sharing.
carrie