Pesce Spada Alle Brace Wood Fire Grilled Swordfish Food

PESCE SPADA STECCATO E GRIGLIATO (GRIDDLED GARLIC & MINT STUDDED SWORDFISH)

Steps:

• Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.
• Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.
• Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.
• Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.
• Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

PESCE SPADA IN PADELLA ALLA SENAPE

Steps:

• Rinse the fish under cold running water and pat dry with papper towels.
• Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
• Fry the swordfish im oil for 6 - 7 minutes per side, do not overcook.
• Remove fish from the pan, set aside and keep warm.
• Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
• Next add the mustard, blend and simmer for 2 minutes.
• Add the cream and butter, blend and simmer for 1 minute.
• Spoon the sauce over the fish, sprinkle with parsley and serve immediately.

PESCE SPADA SULLA BRACE ALLA PANTESCA

Steps:

• Construct a marinade with 1/2 cup of the olive oil, 1 1/2 teaspoons salt, pepper, lemon juice, and massage it into the fish on both sides. Allow the fish to rest for 1 hour while you prepare a wood fire and an onion/tomato marmalade.
• Over a medium flame, heat 3 tablespoons of the olive oil in a large sauté pan and soften the garlic, taking care not to let it color. Add the onions. Soften them for 15 minutes or so, adding 1 tablespoon of the moscato each time the pan seems dry-about 1/2 cup total. Add the tomatoes, salting them generously, and the remaining cup of moscato. Slowly cook the mixture, stirring it every few minutes until it reduces and thickens almost to a jam-about 1/2 hour. Drain the plumped raisins and rinse the capers, adding both to the finished marmalade. Stir very well and set the marmalade aside.
• When the embers of the fire are red/white-hot, char the swordfish steaks 45 seconds to 1 minute-30 seconds will be sufficient if your fire is hot enough-on each side, removing them to a plate onto which some of the marmalade has been spread. When all the steaks are grilled, spoon a bit more marmalade over them. The warm, charred fish forms a lush fusion with the jam.