Swordfish au gratin: a quick and easy recipe, typical of Sicily and Messina in particular. As you know, the swordfish of the Strait of Messina is the protagonist of countless RECIPES WITH SWORDFISH, many of which are traditional Messina, but also Calabrian. This is one of the simplest: in prativa it is a swordfish pie prepared in a pan. On my YouTube channel also find the VIDEO RECIPE. To prepare it you will need slices of fish not too thick, about half a centimetre. And a breading consisting of breadcrumbs, garlic, extra virgin olive oil, Capers, pecorino cheese and lemon juice. You can also add a little’ parsley, but not too much because it flattens the flavors.
Breading for swordfish au gratin and other uses
This is the typical Sicilian breading, that we use in different variations both to fill vegetables such as STUFFED PEPPERS, both to prepare the CUTLETS PALERMITANA or the ANCHOVIES IN PIE. Quick and easy, lends itself to many uses. Is, if it advances, you can freeze it in hermetically sealed frost bags.
The cooking of swordfish au gratin takes place in the oven, at 200 degrees and for 10-12 minutes: the swordfish, In fact, prefers fast cooking and at high temperatures. In this way it remains soft and juicy. This applies both to baked recipes, as the BAKED SWORDFISH WITH TOMATOES AND ALMONDS or the SWORDFISH PIE. Both for cooking on the fire as the traditional and very fast SWORDFISH A BAIN or the SWORDFISH CUTLETS.
In this case, you can also prepare it in advance and heat it or serve it at room temperature. And now I wish you good day!