Pistachio-Crusted Swordfish | The Foodie Pilgrim

By John, 21 December, 2019

Region

Description

Swordfish alla Chianalea This dish, called (more or less) Pisci Spata in Crusta ri Fastuchi in Sicily the Cookbook is a pistachio-crusted swordfish very like what astonished me in Chianalea, the swordfishing port of Scilla at the very tow of the boot of Italy. I say more-or-less because that recipe is for monkfish, but Scilla is all about swordfish and that's how I had it. In all other particulars, this is how to replicate that heavenly dish.

Yield

4 Servings

Preparation time

30 minutes

Ingredients

16 oz Swordfish steaks (cut into 4)

2 T Olive oil

1⁄2 c pistachios (ground)

1⁄4 c breadcrumbs

1 T crushed garlic

1⁄2 t Salt

2 c Orange Sauce for Sicilian Fish

Instructions

Preheat the oven to 350 degrees.
Use a food processor to grind together the pistachios with the garlic and salt, the add the breadcrumbs.
Rub the four steaks with olive oil, then press the pistachio coating into them.
Set the steaks into a hot skillet and then bake them in the oven,about 10 minutes one one side then flip them to finish for another 10 minutes or so.
Meanwhile, make the Orange Sauce for Sicilian Fish.
When the fish is done, put a spoonful of orange sauce on each plate, and then put the swordfish steak on top. Serve hot.

Notes

I had this in Chianalea, the swordfishing port of Scilla, at the toe of Italy's boot. It's a showstopper for a Christmas Eve Feast of Seven Fishes or other lavish fish feast.

Source

Sicily the Cookbook