Pesce Spada alla Bagnarese (Swordfish in a Garlicky Broth, Bagnara Style)

Share

 
Makes 2 servings
 



 

Ingredients

 
  • 2 skinless fresh swordfish steaks, about 3/8 inch thick) and 5 to 6 ounces each
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra virgin olive oil, plus more for garnish
  • 1 large garlic clove, very thinly sliced
  • 1 tablespoon capers, preferably salt-packed, rinsed
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon fresh lemon juice
 



 

Instructions

 
Step 1: Season the swordfish on both sides with salt and pepper.
 
Step 2: Coat a baking dish just large enough to hold the swordfish with 1 tablespoon olive oil.
 
Step 3: Put the swordfish in the baking dish and scatter the garlic around it.
 
Step 4: Sprinkle the surface of the fish with capers and parsley.  Spoon the lemon juice and 1 tablespoon water over the fish. Cover the baking dish tightly with a lid or aluminum foil.
 
 
Step 5: Choose a large roasting pan or other deep pan that can take stovetop heat and accommodate the baking dish. 
 
Step 6: Set the pan on a burner and put the baking dish in it. In a separate pan or tea kettle, bring several cups of water to a boil for pouring into the roasting pan.
 
 
Step 7: Turn the heat to high under the roasting pan and add enough boiling water to come halfway up the sides of the baking dish. 
 
Step 8: After the water returns to boil, cook the fish for 8 minutes. Uncover and check the fish; it should be cooked through but still moist and surrounded with flavorful juices.  Add more salt if necessary.
 
Step 9: Serve the swordfish in shallow bowls, spooning the broth over the fish. Drizzle each portion with additional extra virgin olive oil.
 



 

Add new comment

By submitting this form, you accept the Mollom privacy policy.