Swordfish in a Bain Marie Messina

Swordfish in a double boiler: from good siciliana, I couldn't let you try one of the recipes with swordfish (strictly catch in the Strait of Messina) that are more loyal. This is, After grilling, the most simple to implement: very few ingredients, only extra virgin olive oil, Salt, garlic and oregano. Is, Obviously, a top quality swordfish. Despite the simplicity, though, the result is all about because taste and softness of the fish remain unchanged, with the plus a tasty and delicious sauce. Many people think that cooking in a double boiler is a hospital ' Cook ': in fact in this case is a prejudice to dispel, because this is perhaps one of the most wonderful fish cooking methods that enhances this. With this recipe I would also break a lance in favor of the use of garlic in the kitchen, lately just sets: in traditional recipes can be crucial, without considering its remarkable healing properties. The secret is, as with everything, the measure. And a quality like the Nubia red garlic or Sulmona. I know that maybe many of you care about the recipe that the photo, but I wanted to tell you that these pictures were taken in my home by the sea, on vacation, with my Iphone and not with the camera, and that the environment was a little’ improvised: but the recipe for swordfish in a water bath made with Sicilian swordfish, caught in the Strait of Messina, has an entirely different flavor. I suggest you, concerning swordfish, also try the delicious Sicilian baked swordfish, swordfish tempting to Messina, the swordfish in a water bath at Messina, the swordfish rolls to Messina, the swordfish and caponata Swordfish chops in tomato sauce. Good day!

SWORDFISH A BAIN (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 4 slices of swordfish cut to a height of 2,5 cm
  • Nubia red garlic clove
  • extra virgin olive oil
  • Salt, just enough
  • oregano, just enough

PROCEEDINGS

Heat a saucepan half-filled with water and placing a heat-resistant dish or a pan. Pour into the pot a drizzle of extra virgin olive oil and arrange the four slices of swordfish.

Salt the fish, put on each slice two or three slices of garlic sprout private and cut into very thin slices and sprinkle with plenty of dried oregano. Cover the dish with a lid which covers it, so the steam doesn't escape and let Cook over medium high for about 15 minutes. When it is cooked, the fish will become white and above you will be formed a creamy substance.

To give a touch of color to the plate – and a little’ of acidity – I recommend serving it with simple tomato salad topped with extra virgin olive oil, salt and oregano. Bon appétit!

THE PAIRING: Today's recipe fits better with a white wine that comes from Sicily, in particular the island of Salina, a volcanic soil that can give fresh and palatable. With this swordfish, We chose a Salina bianco Igt, Tenuta Valdichiesa, Vintage 2016, produced by the farm of Salvatore D'amico, Made from grapes Catarratto, Insolia and Malvasia delle Lipari, This wine is aged in casks made. Its scents range from fruit to white flowers, the taste is dry and balanced.

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10 comments

Paul 24 May 2018 at 18:39

Who knows why they Messinesi the vice possession of the recipes do not own them, and call “Messina”. The swordfish fishing in the strait, It is not Sicilian Swordfish, strait is composed of two banks, and swordfish at Bain is a typical recipe also in Reggio Calabria and across the province, Bagnara of which it is the kingdom (that's where you do the historical festival of swordfish, not in Sicily! yet the Calabresi not call swordfish Reggina. Maybe that's why, Friends have told me of Reggio Calabria, Messina that are defined Buddaci (fish with big mouth) from Calabria and “the province babba” by Catanese. I would say that the recipe, if it must be characterized in this particular place, It should be called, Fish Strait Sword. In addition, I would avoid oregano, I put the parsley, definitely more fresh and delicate, Mica is a tomato sauce!

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Ada Parisi 24 May 2018 at 22:22

Hi Paul, I would like you not impute to me the alleged sins of an entire people. Frankly the Calabrian cuisine is unknown to me (MEA culpa, but it is the food with which I had paradoxically less to do) and this dish I've ever heard to call it in the family and outside. Surely she would give the thief and the buddaci to my mother and my grandmother, but I think neither (comprising three me) ever consciously wanted to rob the Calabria of something or embezzle a homemade recipe. That being said, I will continue to put the oregano as well because I have always done. Perhaps the Messina will oregano and parsley will Calabrian. Honestly the discussion does not excite me as obviously passionate about her.

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Emmevale 14 September 2017 at 16:22

And if baking in a water bath in the oven make it since the light’ to make sarde a beccafico? You say?

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Ada Parisi 14 September 2017 at 16:31

Do you mean the pot the water dish and lid in the oven? It can be done but attentive to cooking

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EmmeVale 14 September 2017 at 17:16

I trust you Ada (As always), tonight I try and then you upgrade. A virtual hug

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Ada Parisi 15 September 2017 at 12:06

I await news.

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Francesca 13 September 2017 at 10:05

Hi Ada,
But if with the same ingredients I do a steaming, change the flavor?

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Ada Parisi 13 September 2017 at 10:57

You Dear changes, because the juices steamed swordfish are falling down and dries and does that pretty sauce which is the best part. Why would you want to do it in steam? So it's already extremely light, just put a teaspoon just extra virgin olive oil.

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Francesca 15 September 2017 at 12:10

Ok, Thank you so much for the tip.
Just try it I'll tell you.
Always gracious!!

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Ada Parisi 15 September 2017 at 14:11

But thanks to you! Let me know, appearance news! ADA

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