Swordfish At Pizzaiola
Recipe swordfish with pizzaiola di of 06-11-2007 [Updated on 28-08-2018]
Swordfish is one of the few fish dishes I can prepare for my boyfriend, since swordfish is the only fish he eats. This morning I bought two slices of swordfish and some nice cherry tomatoes, I took advantage and for lunch I prepared the swordfish with pizzaiola.
How to make pizzaiola swordfish
Wash and dry the swordfish steaks and place them in a marinade of extra virgin olive oil, chopped parsley and chopped garlic.
After 2 hours, pour the marinade oil into a pan and when hot, place the swordfish steaks.
Brown the swordfish steaks on both sides.
Lift from the pan and set them aside.
Add the tomatoes to the cooking sauce, season with salt and cook over low heat for about ten minutes.
When the sauce is almost ready, add the swordfish, add the oregano and leave to flavor, turning the swordfish every so often.
Cook over low heat until the sauce is well reduced.
Arrange the swordfish alla pizzaiola on a serving dish and sprinkle it with the sauce obtained and with a sprinkling of oregano.
P.s. My camera got a tantrum today and I folded up taking pictures with my phone ... sigh!
Swordfish At Pizzaiola
Swordfish alla pizzaiola is the ideal recipe for the whole family: children will not have a tantrum in front of the unique racy of fresh mozzarella, the icing on the cake of such a tempting second. There are numerous recipes with swordfish worthy of note, but this one is capable of really putting everyone in agreement. Extremely simple to make, it is characterized by a calorie content not too elaborate, which can be reduced by eliminating the cheese, and is prepared with a few easily available ingredients, as long as they are of quality: the final result is worth it. Here's how to bring the pan-fried swordfish alla piazzaiola to the table.
How to prepare pizzaiola swordfish
Put the garlic in a pan with the oil (1). After washing them thoroughly under running water, slice the tomatoes (2) and add to the pan (3).
Pitted the black olives (4) unless you have bought them ready. Pour to cook (5) and after about ten minutes add the swordfish (6).
Cook it for five minutes on each side (7) and add the basil, oregano (8) and another drop of oil. Sprinkle all the fish slices with salt (9) and serve the swordfish alla pizzaiola hot.
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If you are interested in the recipe for this delicious dish entitled "Swordfish alla pizzaiola", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.
- 4 sword slices
- 100 g of aromatic herb bread
- 200 g of extra virgin olive oil
- 200 g of fine salt
- 100 g of brown sugar
- 200 g of tomato puree
- 200 g of fresh tomato
- 10 capers
- 2 sprigs of oregano
- 1 clove of garlic
- a pinch of sugar
- 1 tablespoon of vinegar
- 1 tablespoon of vegetable broth
Fillet and chill as it will be cooked a little. Eliminate the part where there is the blood and then divide the fillet and then make chunks. Marinate the fish with fine salt, brown sugar, juniper, lemon zest and pepper.
Leave it like this for 5-6 minutes. Wash the fish and dry it. Cook the morsels in oil at 50 & # 176C-60 & # 176C and the internal temperature should be around 50 & # 176C in the fish.
Prepare the pizzaiola sauce: put the oil in a saucepan and add the skinned tomatoes and after having dried in the oil, add the tomato puree.
Season with capers, sugar, 1 clove of garlic, vinegar and broth. Let it go for 10 minutes. Prepare the aromatic bread with the parsley and pass it in a pan with the oil and saute the swordfish.
Swordfish At Pizzaiola
This recipe is perfect when you have little time to devote to cooking, it can be prepared in 20 minutes or so and you will be able to bring a mouth-watering dish to the table, it is also ideal for children who will not make a fuss about eating it. To make a single course you can serve swordfish with pizzaiola combining it with vegetables and basmati rice or cous cous, for a more accurate choice you can take a look here.
Instead of the swordfish you can use any type of fillet as long as it is skinless, certainly the swordfish is convenient because it does not even have bones. The sauce must be cooked first so as not to overcook the fish, and it must be left to dry well because the cooking fish will release some water. Dell & # 8217origano I talked about it in this article where I give some advice on buying, you can only put a lot of it if it is good, otherwise it will make the dish bitter.
Ingredients for 4 people:
800 gr. of sliced swordfish
400 ml. of tomato sauce
First prepare the sauce, use the same pan in which you will then cook the fish and you can also prepare it in advance. If you like, sauté it with oil and onion (I skip it to leave it lighter and put the onion cold in the sauce), add the tomato sauce, salt, chilli pepper, oregano in abundance and cook for 10/15 minutes until the gravy will have dried out.
Once ready, keep it aside and turn on the fire under the pan while you prepare the fish for cooking: rinse the slices and remove the skin with a knife, dry them with kitchen paper and put it in the pan which will have become hot by now, otherwise wait the time needed. It cooks in a very short time and the important thing is that it is over high heat, after a while you can turn the slice and sear it also on the other side, add the sauce prepared previously and a round of oil, always let it go on fire in a different way. that you mix everything and serve hot.
Swordfish with pizzaiola it can be kept for a maximum of one day in the refrigerator if covered with cling film or if closed inside an airtight container. Before serving it again to your guests, however, the swordfish alla pizzaiola will be heated again in the oven for about ten minutes or put in the microwave for about ten seconds. The advice, however, is to consume swordfish alla pizzaiola immediately after having prepared it so as to fully appreciate the stringy seasoning and the softness of the fish.
Ingredients to prepare the swordfish with pizzaiola
Pour into a large pan 3 tablespoons of extra virgin olive oil and it clove of garlic. Also add the slices of swordfish and let them cook over medium heat first on one side and then on the other for about 4-5 minutes, turning them gently with a spatula.
Wash the cherry tomatoes, cut them in half and pour them into the pan. Also add theOrigan and i capers, season with salt and cover with a lid.
Let the Swordfish At Pizzaiola for about 12-14 minutes over low heat and checking that it does not dry out too much, in case add a few tablespoons of water. At the end of cooking sprinkle with chopped parsley.
See you tomorrow with a new recipe, a hug, Loredana
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Swordfish At Pizzaiola
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Swordfish alla pizzaiola is a healthy and tasty preparation that is baked in the oven with tomato, mozzarella, capers and oregano. It is a second dish of Calabrian origin, culinary pride mainly of the province of Reggio Calabria, where animal fishing is practiced and festivals are held (often in July) where various specialties belonging to the local tradition are offered, all based, precisely, swordfish.
2 garlic cloves, 15 g desalted capers, 1 large buffalo mozzarella, 5 tablespoons extra virgin olive oil, 60 g pitted black olives, oregano to taste, ground black pepper to taste, 4 slices swordfish (about 150 g each), ripe perini tomatoes 400 gr.
Cut the mozzarella into thin slices and place it on a plate to drain, blanch the tomatoes in boiling water and remove the skin, the internal seeds and cut them into small cubes. Then take a baking dish or a cake pan where you can lay the four slices of swordfish without overlapping them, pour two or three tablespoons of oil and place the fish, cover each of them with one (or more) slice of mozzarella, then sprinkle them with tomato ( previously salted), olives and capers (washed and squeezed) and oregano, finally sprinkle with minced garlic. Sprinkle the pan with 5 tablespoons of oil and bake in the preheated oven for about 20 minutes. Serve very hot.
We must be very careful not to prolong the cooking of the swordfish further, as the result could give a very dry dish, and difficult to savor due to its dryness.
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And I knew that if I came here I would find a good thing! Brava Sweettina .. swordfish is always dry but so it will surely be a whole other thing .. mmmm .. I'll make my partner happy with this recipe! Thanks for all these great ideas!
Amoruzza. but luckily here is a gourmet like you. Between us we understand each other. we take our men by the throat. D.
but you do it on purpose .. you always find something that I really like! fish is absolutely what I would never tire of eating. promise me that you will also give me the recipe for a delicious cous-cous with fish, you in the south make very good ones, you also have a festival dedicated to cous-cous, but now I don't remember if it's in Sicily or Puglia, forgive me!
to show: swordfish is dry if overcooked. it must have a very fast cooking. try and tell me!
Couscous is a specialty of African origin that has been handed down in Sicily for many years now due to the strong Arab influence in our island and mainly in Western Sicily (where I live). So you talk to a person who has eaten it regularly since she was a child (and granddaughter of the owner) and then in the summer, it is also cooked once a week with good fresh fish. I was really going to present the recipe to you one of these days, I will do it very gladly.
PS: The festival you are talking about is held in San Vito Lo Capo in the Province of Trapani.
hahaha! thank you! then sooner or later I will come for that occasion, so I will take a few kilos because I will not be able to detach myself from the stands so easily!
I have never eaten couscous .. in any way! But I will be delighted to try Sweettina's recipe! Last night I made swordfish .. actually cooking it at the right times is good and absolutely not dry at all .. but done so it was perfect because the tomatoes have kept it moist! For now it has always been a success .. I still have to make the omelette with shrimp and potatoes .. because my love doesn't really like the omelette! Let's wait for the cus cus then! But until Monday next what do I Sweettina? two recipes a week would be perfect .. hehe .. I expect too much right? Very, very good!
uhm. I guess I'm a big eater, then, because I love couscous even if I don't put anything on it. in addition to the African recipe, it is also very good with vegetables. but of course that with fish is just another thing!
Swordfish alla pizzaiola, procedure
Carefully wash the cherry tomatoes and dab them with kitchen paper. Cut the cleaned vegetables in half and store them in a bowl. Heat a drizzle of oil in a non-stick pan and add the fish, washed and cut into thick slices. Cook for a few minutes, turning the slices halfway through cooking. Add the small pieces of cherry tomatoes and season with the minced garlic and oregano.
Season with salt to taste and cook for a few more minutes, incorporating a few tablespoons of water if needed. After the necessary minutes, add the finely chopped smoked cheese and let it melt. Turn off the heat and serve the fish. Serve and serve the second hot. You can flavor with desalted capers to your liking.
Swordfish with pizza recipe print
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- Cut the mozzarella into slices and drain them in a colander.
- Wash the tomatoes well, cut them in half and set aside.
- In a pan, brown a clove of garlic with a little oil.
- Once golden, add the tomatoes and cook them for about 3 minutes.
- Arrange the slices of swordfish, season with salt and pepper and put the lid on.
- Cook over a not too low flame for about 10-12 minutes.
- Just before turning off the flame, place the mozzarella slices on the fish, sprinkle with oregano and put the lid on.
- Leave to rest for 5 minutes, then serve.
- Flatten the swordfish slices so that they are thin.
- Fill them with chopped cherry tomatoes together with the minced garlic, salt, pepper and oregano.
- Also add some long and thin pieces of mozzarella, and roll up well. Hold them steady with toothpicks.
- Cook the rolls in a pan with a little olive oil for about 15 minutes over a not too low flame.