Sicilian swordfish cutlets: one of seafood recipes based on more good and traditional swordfish of Sicilian cuisine. With a crispy breading which makes them irresistible. A 'home-made' recipe, rarely found in restaurants, but that is one of the inevitable dishes on the summer table of the Mexicans. Family, since mom is palermitan, The classic pairing is swordfish cutlet and Eggplant caponata (if you have never tried it look at the VIDEO RECIPE): I assure you it's a heavenly dish. Obviously, the Sicilian swordfish cutlets are strictly Fries, but I already know you'll ask me if you can bake. The answer is yes, in a lightly oil-equal baking tray, at 220 degrees for 10 minutes and turning them halfway through cooking, better if in ventilated oven.
Swordfish, treasure trove of Sicily and Calabria
To prepare them you can use both the normal swordfish steak and the so-called 'surra', that is, the triangular part of the belly (in the picture you see both cuts), usually prepare MEXICAN SWORDFISH CHOPS. Is’ it is important that the thickness of the slices is about 5-7 millimeters: not too high, so that they cook quickly, but not too thin, otherwise the breading would prevail over the swordfish. Breading is the classic cutlet breading: flour, beaten egg and breadcrumbs. A little’ like a Milanese cutlet, but fish. As an alternative to caponata, the outline I recommend is the simplest of all: a fresh tomato salad with garlic and basil.
Between Messina and Bagnara Calabra, the cities of the Strait, there are plenty of swordfish recipes. A fish that has always sailed our sea and represents a richness for this coastal area. In summer the swordfish is in season (you fish it from April to September), it's the right size (small) and it's soft and rosy, succulent if you don't get it wrong cooking times. I can't help but mention the wonderful SWORDFISH A BAIN (the easiest to perform) and the SWORD FISH AT A greedy MESSINESE. I invite you to snoop through all my RECIPES WITH SWORDFISH and good cutlets at all!