The Literate Chef

Posts Tagged ‘Swordfish’

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Linguine with Swordfish (Pasta con Spada)

In Fish, Pasta, Recipes on September 4, 2013 at 11:19 PM

Linguine with Swordfish

Linguine with Swordfish

Preparation time 30 minutes plus 30 minutes marinating – serves 2, no leftovers!

A few weeks ago, the Travel Section of the Sunday’s New York Times, contained a wonderful article by Russell Shorto (Sciotto), on discovering his Sicilian roots. In it he mentioned having a dish of macaroni, swordfish and mint in a Sicilian restaurant. Intrigued by this combination of ingredients and remembering a dish of Pasta con Sarde that I once had in a now defunct New York City Sicilian restaurant, I decided to try and make Linguine with Swordfish. My interest was also piqued, as fresh Harpooned Swordfish is readily available from our local fishmonger.

I thought long and hard about how to go about this and ultimately decided to marinate the fish then pan grill it, de-glaze the pan with wine, toss in some tomatoes and capers, the latter for their saltiness, some fish stock or clam juice for liquid, and instead of mint, chopped parsley. It was easy to make and delicious. Next time I think I will try the mint.

Ingredients:

1/2 lb. Linguine
1/4 cup Extra Virgin Olive Oil
Juice of 2 lemons. about 1/3 cup
1 lb. fresh Swordfish
Kosher Salt and Freshly Ground Black Pepper
1 cup Dry White Wine
1 lb. Campari Tomatoes, quartered
6 Tbsps. Capers, drained

1/2 cup of Clam juice

1/4 cup, flat leaf parsley, chopped

Procedure:

  1. In a non-reactive dish, remove the skin and marinate the Swordfish in Olive Oil, Lemon Juice, Salt and Pepper for 30 minutes, turn once.
  2. Set a pot of water to boil for the linguine.
  3. Pre-heat a cast iron skillet, add the Swordfish and grill it on high heat for 5 minutes on each side, slowly add the marinade to the skillet throughout the grilling.
  4. Remove the fish, set aside and keep warm.
  5. Deglaze the skillet with white wine.
  6. Add tomatoes and capers. Cook on high for 8 mins or so, stirring regularly until the tomatoes begin to break down and the sauce thickens.
  7. Cook the linguine according to directions on the box, usually 8 or 9 minutes for al dente.
  8. Add the Clam Juice and when it comes to a boil, reduce heat to medium low.
  9. In the meantime, cut swordfish fish into 1 inch cubes, return the fish to the sauce to and heat thoroughly.
  10. When the linguine is done, strain it in a colander, transfer it to a large bowl, add the sauce and mix well.
  11. Add the parsley and toss well again.

Serve with grated Locatelli-Romano cheese if that is your preference. Do not be cowed by those who dictate that it is anathema to add cheese to pasta with seafood.

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Piscatorial Perfection – Blackened Swordfish with Lime – Cilantro Marinade

In Appetizers, Fish, Recipes, Seafood on July 10, 2013 at 5:29 PM

Swordfish hors d'oeuvres

Swordfish hors d’oeuvres

The local fishmonger was featuring freshly harpooned swordfish yesterday, and I decided to serve it as an appetizer for family and friends. Having grilled swordfish before, both blackened and not, marinated and not, I thought I would try a combination of both techniques, but with the marinade at the end rather than before grilling. This recipe produced about 14 pieces, which were artfully  served with spiky toothpicks in homage to the lost sword (?). It was a big hit with all of the fish lovers; next time 2 lbs. and double the recipe. Other thoughts: Sliced and served on pumpernickel with a piece of red onion? Shredded and mixed with farfalle in a macaroni salad?

Ingredients:

1 lb. piece of Swordfish Steak, about 1 inch thick
2 tbsps. extra virgin olive oil
Blackening Powder a/k/a Cajun Seasoning
Juice of two freshly squeezed limes
1 tbsp. chopped fresh cilantro

Preparation:

  1. Heat gas grill on high.
  2. While the grill is heating, coat one side of the swordfish with 1 tbsp. of the olive oil, sprinkle liberally with blackening powder, turn fish and repeat.
  3. Place fish on pre-heated grill and cook for 9 minutes, turn and cook an additional 8 minutes.
  4. Remove fish from grill and let cool for about 15 minutes
  5. When cooled, gently cut into 1 inch cubes with a very sharp knife.
  6. Pour lime juice over the cubes and mix well.
  7. Add cilantro and mix well again
  8. Refrigerate for 1 hour before serving.

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Grilled Swordfish with Pineapple Mango Salsa

In Fish, Recipes, Seafood on August 26, 2011 at 10:49 AM

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

(serves six)

I went to the local fish market yesterday, intending to grill a fillet of striped bass and serve it oreganata style for last night’s dinner.  But the fishmonger told me that the season is over; however, he did have a supply of freshly-caught, ‘harpooned swordfish‘. Change of plans necessary!

Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.

Preparing the Salsa:

2 ripe mangoes, skin and seeds removed, chopped coarsely
2 cups chopped fresh pineapple
½ large red onion, finely chopped
1 cup cilantro, finely chopped
2 jalapeno peppers, seeded and finely chopped
Juice of 3 limes, freshly squeezed
1 teaspoon of chili powder

Mix the above ingredients and lit sit for 30 minutes to blend the flavors.

Preparing the Swordfish:

Swordfish steaks about 1 inch thick (figure 1/2 pound per person)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste

1.    Rub the swordfish steaks with the olive oil and coat with salt and pepper, let fish sit for 15 to 30 minutes at room temperature.

2.   Spray the grill with Pam or other non-stock spray, grill the swordfish steaks on very hot grill for 16-18  minutes, turning once.

Serve the Swordfish with the salsa on top.

We served this with Grilled Summer Vegetables and Aunt Emma’s Sautéed Mushrooms,  as well as several well chilled bottles of Muscadet Sevre-et-Maine Sur Lie.

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