Pesce Spada Di Bagnara Recipes

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STRACCETTI DI PESCE SPADA



Straccetti di Pesce Spada image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

5 1/2 ounces swordfish
3 tablespoons all-purpose flour
1/8 cup extra-virgin olive oil
2 cloves garlic
1/2 teaspoon roughly chopped chile peppers
Pinch salt
1/4 cup white wine
3/4 cup Italian cherry tomatoes
1/3 cup black olives
1 cup fresh arugula

Steps:

  • Slice the swordfish into 1/2 by 2-inch strips. Dust with flour and toss to evenly coat. In a medium skillet, heat the olive oil with garlic and chile peppers. Remove the garlic when golden brown. Shake off the excess flour from the swordfish strips and carefully place into hot olive oil. Season with salt and when the fish is golden in color, add the white wine. Let the wine reduce a little and then add the tomatoes. Reduce the tomatoes for approximately 3 minutes and add the black olives. Place on large plate and serve with fresh arugula.

PESCE SPADA DI BAGNARA



Pesce Spada di Bagnara image

Categories     Bread     Side     Swordfish     Simmer

Yield serves 6

Number Of Ingredients 8

3 pounds swordfish, cut into 1/3- to 1/2-pound steaks
2 cups good red wine
1 cup extra-virgin olive oil
10 bay leaves, crushed
2 small, dried red chile peppers, crushed, or 1/2 to 2/3 teaspoon dried chile flakes
Fine sea salt
Freshly cracked pepper
Whole branches of bay or rosemary

Steps:

  • Place the fish in a noncorrosive bowl and pour over the wine, turning the steaks so that each of them is wet. Cover the bowl tightly with plastic wrap and permit the fish to rest in the wine for 1 hour, turning it several times.
  • In a small saucepan over a medium flame, heat the oil nearly to a simmer and add the crushed bay leaves and the chile peppers. Remove the pan from the flame, cover it, and permit the oil to absorb the seasonings while the fish rests in the wine.
  • Build a wood fire.
  • Remove the fish from its bath, drying it on absorbent paper towels. Strain the oil and massage both sides of the fish with 1/2 cup of it. Sprinkle sea salt and freshly cracked pepper over the steaks. Pound the branches of bay or rosemary with a mallet to release their fragrant oils.
  • Lay the steaks on a grill over red/white-hot embers and cover them with the pounded branches. Char the steaks for 45 seconds to 1 minute-30 seconds will be sufficient if your fire is hot enough-removing the branches, turning the steaks, replacing the branches, and charring their other sides.
  • Rewarm the remaining 1/2 cup of oil and pour it over a large, shallow plate. Lay the charred steaks in the oil so their hot flesh can absorb it.
  • Present the steaks then, still warm, or left to cool a bit if your hunger can abide the wait. You need only honest bread and wine and the warmth of the fire.

PESCE SPADA



Pesce Spada image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
2 cloves garlic, finely minced
Salt and freshly ground pepper, to taste
4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick
4 firm, ripe tomatoes, diced
2 tablespoons minced fresh basil
Lemon juice, to taste
Lemon wedges, as an accompaniment

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges.

AGGHIOTTA DI PESCE SPADA



Agghiotta Di Pesce Spada image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 45m

Yield Six servings

Number Of Ingredients 12

2 tablespoons sultana raisins
3 swordfish steaks, approximately 1 inch thick, weighing a total of 1 1/2 to 2 pounds
1/4 cup all-purpose flour
5 tablespoons olive oil
1 medium onion, thinly sliced
1 clove garlic, peeled and mashed with the flat blade of a knife
2 tablespoons pine nuts
1 celery stalk, finely chopped
1 tablespoon capers
1/2 cup pitted Mediterranean-style green olives
1 8-ounce can imported Italian tomatoes
3 bay leaves

Steps:

  • Place the raisins in a small bowl of hot water to soften and plump them while you proceed with the recipe.
  • Lightly flour each side of the swordfish steaks. Over medium-high heat, saute the steaks briefly in two tablespoons of olive oil, just enough to brown them - about two to three minutes to a side. Set the browned steaks aside.
  • Turn the heat to low, add three tablespoons of olive oil to the same pan and gently stew the thinly sliced onions, 15 to 20 minutes, until they are soft. Add the garlic, pine nuts, celery, capers and olives. Drain the sultanas and add to the pan.
  • Add the tomatoes to the pan, raise heat again and cook all ingredients together rapidly, approximately 10 minutes, until the sauce is thick. Remove from heat.
  • Preheat the oven to 400 degrees.
  • Place half the sauce in a shallow oven dish. Arrange the steaks in the dish and spoon the remaining sauce on top. Place a bay leaf on each steak. Bake the swordfish steaks for seven to nine minutes, or until they are cooked through but still juicy. Do not overcook. Serve immediately. (They may also be set aside in a warm place for 30 minutes to an hour before serving.)

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 4 grams, TransFat 0 grams

PESCE SPADA SULLA BRACE ALLA PANTESCA



Pesce Spada sulla Brace alla Pantesca image

Daughter-of-the-wind is her name in Arabic-Bent el-Rhia-the gorgeous island of Pantelleria sits seventy kilometers from Tunisia in the Egadian Archipelago. She is full of sea caves and strange, vaporous grottoes. She wears Neolithic ruins among her palms and oleander. And in the contrada, neighborhood, called Favarotta, we ate swordfish-thin steaks of it cut from the center of the just-caught fish, first rubbed with olive oil and then quickly roasted over a red-sparking grapevine fire. The fisherman/cook laid them over a cool tomato jam and we feasted. Too, we ate yellow-crumbed semolina bread roasted over the then quieter fire, and when its heat was nearly spent, we skewered figs-green ones and the first of the summer-onto grapevine twigs and held them near the fire until their juices were warmed and we ate them with the last sips of Pantelleria's luscious moscato.

Yield serves 6

Number Of Ingredients 12

1/2 cup plus 3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fine sea salt, plus additional as needed
1 teaspoon freshly cracked pepper
Juice of 1 lemon
3 pounds swordfish, cut into 1/3- to 1/2-inch steaks
2 fat cloves garlic, peeled, crushed, and minced
3 large yellow onions, peeled and thinly sliced
1 1/2 cups moscato di Pantelleria
1 pound green tomatoes, finely diced
1 pound very ripe tomatoes, peeled, seeded, and finely diced
1/2 cup dark raisins, plumped in warm water
1/2 cup capers, preserved under salt-capperi di Pantelleria-rinsed

Steps:

  • Construct a marinade with 1/2 cup of the olive oil, 1 1/2 teaspoons salt, pepper, lemon juice, and massage it into the fish on both sides. Allow the fish to rest for 1 hour while you prepare a wood fire and an onion/tomato marmalade.
  • Over a medium flame, heat 3 tablespoons of the olive oil in a large sauté pan and soften the garlic, taking care not to let it color. Add the onions. Soften them for 15 minutes or so, adding 1 tablespoon of the moscato each time the pan seems dry-about 1/2 cup total. Add the tomatoes, salting them generously, and the remaining cup of moscato. Slowly cook the mixture, stirring it every few minutes until it reduces and thickens almost to a jam-about 1/2 hour. Drain the plumped raisins and rinse the capers, adding both to the finished marmalade. Stir very well and set the marmalade aside.
  • When the embers of the fire are red/white-hot, char the swordfish steaks 45 seconds to 1 minute-30 seconds will be sufficient if your fire is hot enough-on each side, removing them to a plate onto which some of the marmalade has been spread. When all the steaks are grilled, spoon a bit more marmalade over them. The warm, charred fish forms a lush fusion with the jam.

PESCE SPADA STECCATO E GRIGLIATO (GRIDDLED GARLIC & MINT STUDDED SWORDFISH)



Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish) image

Carmelita Caruana celebrates the tastes of Sicily with this exciting fish dish - mint and garlic work so well together

Provided by Carmelita Caruana

Categories     Dinner, Lunch

Time 1h25m

Number Of Ingredients 8

4 swordfish or tuna steaks, 2cm/¾in thick
200ml dry white wine
2 tbsp white wine vinegar
2 garlic cloves
16 fresh mint leaves
2 tbsp extra-virgin olive oil, plus extra for serving
a little fresh oregano or finely chopped flatleaf parsley, to serve
2 lemons, preferably organic, quartered

Steps:

  • Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.
  • Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.
  • Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.
  • Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.
  • Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

Nutrition Facts : Calories 389 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 37 grams protein, Sodium 0.67 milligram of sodium

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