Breaded swordfish – Impanata di pesce spada

Ingredients for 4 servings

  • 18 oz, or 3 1/2 cups of flour
  • 7 oz. ( 1 3/4 sticks or a little less than 1/2 lb.) of margarine
  • 3 tbs of sugar
  • 3 eggs
  • 2 lbs of swordfish in slices
  • 14 oz of peeled tomatoes
  • 1 onion
  • about 1/2 cup of green olives
  • 1 tbsp of capers
  • parsley
  • extra virgin olive oil
  • salt
  • pepper TT

 

Preparation
Mix the flour with the margarine, the eggs, the sugar and the salt then knead to obtain a smooth short dough; wrap it in some plastic film and let rest in the fridge for 1/2 hour. Stir-fry the chopped onion in a pan with some oil; add the peeled tomatoes, the minced parsley, olives, the capers, salt and pepper and let it cook a little. Then add the swordfish and let it cook for 10 min, turning the slices while cooking. Roll out the pastry dough in two sheets and put one of them in a baking-pan with greaseproof paper, covering the bottom and the rims. Fill with the fish in the sauce prepared before and close with the second sheet of pastry, sealing hermetically the rims. Bake in hot oven for about 30 min.

Swordfish roulades – Involtini di pesce spada

Ingredients for 4 servings

  • 12 slices of swordfish about 1/4 inch.
  • 3 1/2 oz. of breadcrumbs
  • 2 tbs. of pine nuts
  • 2 tbsp of raisins
  • fresh parsley
  • 2 tbsp of grated pecorino (or parmesan)
  • 1 1/2 oz of anchovy fillets in oil (7 to 8 fillets)
  • 2 medium lemons
  • 1/2 orange
  • bay leaves
  • extra virgin olive oil
  • salt
  • pepper TT

 

Preparation
Brown 2/3 of the breadcrumbs in a pan with some oil, then add pecorino, minced parsley and pine nuts, the raisins, the anchovy fillets melted in some oil, some spoons of lemon juice, salt and pepper. Slightly salt swordfish slices, spread the prepared mixture and roll them up. Dip the roulades in the oil and then in the breadcrumbs. Stick a skewer into the roulades alternating with bay leaves and slices of orange and put them in a baking-pan with some oil. Sprinkle some oil and lemon juice on them and bake for 20 min at 200° (temperature if centigrade need conversion to F.) 200 + 32= 232 / 1.8 = 418 F. This sounds right 200 degrees would make fish soft and wet, and I think they are supposed to be crisp.

 

Variation
You can grill the swordfish roulades instead of baking them.

Swordfish “al salmoriglio” – Pesce spada al salmoriglio

Ingredients for 4 servings

  • 1 1/2 lbs of swordfish in slices
  • 1/2 cup of extra virgin olive oil
  • 2 medium lemons
  • oregano
  • salt
  • pepper TT

 

Preparation
Pour the oil in a bowl, add the lemon juice, some salt and pepper, some oregano and beat with a fork to obtain a homogeneous sauce. Salt the fish slices and grill them; then put them on a dish and sprinkle them with the sauce. Serve immediately.