Swordfish in a double boiler: usicilian recipes based on simpler swordfish, good and read. Of course I am talking about a swordfish fish fished strictly in the Strait of Messina. This is, After grilling, the most simple to implement: very few ingredients, alone orlio extra virgin olive oil, Salt, garlic and oregano. Is, Obviously, a top quality swordfish. And if you prefer something more flavorful, take a look at my VIDEO RECIPE OF FISH SWORD TO AEOLIAN.
Did you know that even the swordfish belongs to the large family of blue fish? Despite the simplicity of the results it is impressive because they remain unaltered taste and softness of fish, with the plus of 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.
The garlic in the kitchen: do not underestimate
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. And the recipe for swordfish in a water bath made with Sicilian Swordfish, caught in the Strait of Messina, has an entirely different flavor.
Take a look at all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH. I suggest you, concerning swordfish, also try the delicious Sicilian baked swordfish, the 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. Have a good day!
4 slices of swordfish cut to a height of 2,5 cm
Nubia red garlic clove
extra virgin olive oil
Salt, to taste
oregano, to taste
To prepare the swordfish in a water bath at Messina, put on fire a saucepan full of water and half to put any a heat-resistant plate 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 a room swordfish maria to Messina, and a little acidity, I recommend serving it with simple salad tomatoes seasoned with extra virgin olive oil, salt and oregano. Bon appétit!
MATCHING: Today's recipe fits better with a white wine that comes from Sicily, in particular from 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 agrobiological company 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.