Swordfish Calabrian Style Recipes

SWORDFISH CALABRIAN-STYLE

Swordfish Calabrian-Style image

This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.

Provided by Salvatore

Categories Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
salt and ground black pepper to taste
1 ¼ pounds fresh swordfish, cut into chunks
1 small onion, chopped
1 teaspoon all-purpose flour
1 ½ cups dry white wine
1 (19 ounce) can fava beans, drained
1 bunch fresh parsley, chopped

Steps:

Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 26.3 g, Cholesterol 52.7 mg, Fat 18.7 g, Fiber 5.9 g, Protein 28 g, SaturatedFat 3.4 g, Sodium 440.4 mg, Sugar 1.9 g

STEAMED SWORDFISH BAGNARA-STYLE

Steamed Swordfish Bagnara-Style image

This simple Italian recipe from chef Lidia Bastianich is named for the fishermen of Bagnara, a beautiful port on the Calabrian coast of Italy, who are renowned for their skill in both catching and cooking swordfish. Also Try:Zucchini with Anchovies and Capers, Raw and Cooked Salad

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
5 tablespoons small capers, drained
4 large garlic cloves, peeled and thinly sliced
1 (2-pound, 1 1/4-inch thick) swordfish steak, cut into 6 equal pieces
1 teaspoon coarse salt
Freshly ground black pepper
1 tablespoon dried oregano
2 tablespoons chopped fresh Italian parsley

Steps:

Preheat oven to 425 degrees.
Drizzle olive oil in the bottom of a large shallow baking dish. Add lemon slices, capers, and garlic. Turn lemon slices to completely coat with oil; remove from dish and set aside. Season swordfish with salt and pepper and place in an even layer in baking dish; turn swordfish to coat with oil. Top with lemon slices and sprinkle with oregano and 1 tablespoon parsley.
Meanwhile, bring a large pot of water to a boil. Fit a large roasting pan with a rack; add enough boiling water so that it fills the pan 1 inch high. Set baking dish on rack and tent with parchment-paper-lined aluminum foil, pressing it against the sides of the roasting pan.
Carefully transfer to oven and bake until swordfish is cooked through, 10 to 12 minutes. Remove foil and remove baking dish from rack; immediately sprinkle fish with remaining tablespoon parsley. Serve immediately with pan juices.

SWORDFISH CALABRIAN-STYLE

Swordfish Calabrian-Style image

This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.

Provided by Allrecipes Member

Categories Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
salt and ground black pepper to taste
1 ¼ pounds fresh swordfish, cut into chunks
1 small onion, chopped
1 teaspoon all-purpose flour
1 ½ cups dry white wine
1 (19 ounce) can fava beans, drained
1 bunch fresh parsley, chopped

Steps:

Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 26.3 g, Cholesterol 52.7 mg, Fat 18.7 g, Fiber 5.9 g, Protein 28 g, SaturatedFat 3.4 g, Sodium 440.4 mg, Sugar 1.9 g

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