Swordfish Steamed Bagnara Style Recipes

STEAMED SWORDFISH BAGNARA-STYLE

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 A LA SICILIANA

Steps:

• Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
• Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

SWORDFISH CALABRIAN-STYLE

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.

SWORDFISH- STEAMED BAGNARA-STYLE

Steps:

• You will need a 4-quart baking dish, 10 by 15 inches, or similar size; a roasting pan large enough to hold the baking dish inside it (on the rack); a sturdy flat metal baking/roasting rack to fit inside the roasting pan.
• Heat the oven to 425◦F. Cut the swordfish steak into six serving pieces.
• Pour the olive oil into the baking dish, and scatter in the lemon slices, capers, and garlic.
• Turn the lemon slices over to coat them with oil, and gather them on one side of the dish.
• Season the swordfish pieces on both sides with salt, lay them in the dish in one layer, and turn each one over several times to coat it with oil on all the surfaces.
• Distribute the lemon slices on top.
• Meanwhile, bring a pot of water to the boil. Set the baking rack in the big roasting pan, and pour in boiling water to the depth of an inch.
• Put the dish of swordfish on the rack in the roasting pan, and tent the big pan with a large sheet (or two) of aluminum foil.
• Arch the sheet over the fish, and press it against the sides of the roasting pan.
• Carefully set the covered pan in the oven, and bake just until the swordfish is cooked through, about 10 to 12 minutes.
• Remove the foil, and lift the baking dish from the pan and out of the oven.
• Immediately crumble the oregano over the hot swordfish and into the pan juices, then sprinkle the parsley over all.
• Serve right away, placing each piece of swordfish in a warm shallow bowl and spooning over it some of the cooking juices.

PESCE SPADA DI BAGNARA

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.

SEARED SWORDFISH WITH STEWED SICILIAN-STYLE BROCCOLI RABE

Steps:

• In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
• Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
• Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
• Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
• Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
• Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
• Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
• Serve immediately, with the broccoli rabe.