Tuesday, March 12, 2013

Swordfish Arreganata

Swordfish with Breadcrumbs

Spada Arreganata

Swordfish steak baked then pan seared with breadcrumbs and served over sautéed vegetables.
 
Il pesce spada (swordfish) is a large oily fish with hearty steaks.  The zoological name is, as usual, much preferable -- Xiphias gladius.   "Arreganata" indicates preparation with bread crumbs.  This preparation pairs the richness of the fish with the sweetness of the vegetables and binds them with lemon.  It is important to cook the tomatoes and onions long enough and cook the spinach short enough.  The onions must develop some char and the tomatoes should be completely cooked.  The spinach should only be limp.
Cooking time 45 min. Serves two.

Ingredients:

  • 2 swordfish steaks (sushimi grade frozen steaks wild caught in the Atlantic are best.  Do not eat mercurial fish caught in Singapore.)
  • 2 tomatoes
  • 1 white onion (do not use a sweet onion)
  • 2 cups of fresh baby spinach
  • 1/2 cup of bread crumbs (not the salt-ridden stale stuff, it will mask the other flavors.  Make it yourself if necessary(1))
  • 2 garlic cloves
  • 2 lemons
  • 2 T of butter
  • paprika
  • pepper
  • salt
  • olive oil

 Steps:

1. Rub the defrosted swordfish steaks (do not defrost them in the microwave, that is bad ju ju) with paprika and salt and pepper.  Preheat oven to 450 F.
2. While oven is preheating, slice the onion into six round slices and slice each tomato into four slices.  Peel and slice the garlic.
3. Put steaks in a pyrex casserole dish (if you cook it in a tin pan, it is on your own head).  Squeeze a half of a lemon over each one and put some water in the pan.  Top each steak with a tablespoon of butter and put into the oven for 18 mins.
4. Whilst swordfish is cooking put some olive oil in a cast iron skillet and heat to shimmering.  Heat some oil in a non-stick skilled and cook the garlic until aromatic.
5. In the garlic pan wilt the spinach.  In the cast iron pan sear the onions until black on both sides.  Then sear the tomatoes hard on one side and then briefly cook other side (the tomatoes will be very limp, try to keep them together).
6. Layer the vegetables in three stripes (do not make an Italian flag, that is tacky and stupid).
7. Take swordfish and dredge each side in breadcrumbs.  Put more olive oil in the cast iron pan and sear the breaded swordfish until breadcrumbs are toasted.
8. Place steaks on vegetable bed and squeeze another half a lemon over each dish.  Garnish with lemon twist and serve.

This is a surprisingly filling dish so side dishes are probably unnecessary.  A California style Chardonnay would pair well with the richness of the fish.  Alternatively a light red wine such as Pinot Noir would supplement the vegetables nicely.  A Cabernet would be uncalled for.

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1. Toast two slices of French bread.  Cut into cubes and either beat to a powder or (for those who have food processors with metal blades, you know who you are) whirl in a food processor.

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