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Pistachio-Crusted Swordfish

Summary

Yield
Servings
SourceSicily the Cookbook
Prep time30 minutes
RegionSicily

Description

Swordfish alla ChianaleaThis dish, called (more or less) Pisci Spata in Crusta ri Fastuchi in Sicily the Cookbook is a pistachio-crusted swordfish very like what astonished me in Chianalea, the swordfishing port of Scilla at the very tow of the boot of Italy. I say more-or-less because that recipe is for monkfish, but Scilla is all about swordfish and that's how I had it. In all other particulars, this is how to replicate that heavenly dish.

 

Ingredients

16ozSwordfish steaks (cut into 4)
2TOlive oil
1⁄2cpistachios (ground)
1⁄4cbreadcrumbs
1Tcrushed garlic
1⁄2tSalt
2cOrange Sauce for Sicilian Fish

Instructions

  1. Preheat the oven to 350 degrees.
  2. Use a food processor to grind together the pistachios with the garlic and salt, the add the breadcrumbs.
  3. Rub the four steaks with olive oil, then press the pistachio coating into them.
  4. Set the steaks into a hot skillet and then bake them in the oven,about 10 minutes one one side then flip them to finish for another 10 minutes or so.
  5. Meanwhile, make the Orange Sauce for Sicilian Fish.
  6. When the fish is done, put a spoonful of orange sauce on each plate, and then put the swordfish steak on top. Serve hot.

Notes

I had this in Chianalea, the swordfishing port of Scilla, at the toe of Italy's boot. It's a showstopper for a Christmas Eve Feast of Seven Fishes or other lavish fish feast.
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  • By John at 12/20/2019 - 22:50
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