The nice take on this delicious, elegant fish dinner is that you get 4 servings from a single cut of swordfish. Why? Because you have your fish monger slice it into 4 thin pieces so it is easier to roll up. (You can also freeze the swordfish and slice it yourself but do NOT use a mandoline. I tried it and it turned into mush.) Because it is stuffed, you have increased the bulk of the serving and you have cut your costs in half. NOT BAD for our economic situation right now!!!
Now go SPLURGE!!!
Pesce Spada
1 one inch piece of swordfish cut into 4 thin slices
2 tablespoons olive oil
2 tablespoons butter
1 finely diced onion
3 or 4 anchovies
2 tablespoons currants
2 tablespoons pine nuts
1/2 cup breadcrumbs
1/2 cup grated Romano cheese
radicchio leaves
Saute onions in olive oil and butter. Mash anchovies with a fork until they melt. Add the rest of ingredients up to cheese. Place a slice of swordfish on a piece of radicchio, salt and pepper fish and mound a heaping tablespoon or so onto fish. Wrap radicchio and fish with mound of breadcrumb mixture into a roll, secure with toothpick and saute in a little olive oil for a couple of minutes. This is fine just like this but I like to add my favorite tomato sauce. I usually have some leftover from Sunday dinner or I have some in the freezer. If you would like to have the sauce, pour it over the fish and let it braise for about 15 minutes. The radiccho will hold the fish in place just fine.
It doesn't get any easier than this!
No comments:
Post a Comment