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.
Adapted from "La Cucina Siciliana di Gangivecchio"
Prepared (always) by my most valued associate
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.