Pesce Spada alla Bagnarese (Swordfish in a Garlicky Broth, Bagnara Style)
Makes 2 servings
- 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
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.