Originally Posted by Margi Cintrano
The swordfish looks delightful. It is very common over in Puglia and The Iberian Peninsula ... Large catches in the vicinity of Sicila and Puglia ...
I would like your swordfish recipe too ...
i don't have a bbq either,you just need a smoking hot griddle pan as per the photo's.i also believe that nothing is cast in stone & recipes/cook books are for guidance/inspiration only.if you like more garlic,add more...if you don't like courgettes,leave 'em out....if you haven't got fresh use tinned tomatoes etc etc
a)garlic,chilli,shallots,aubergines,courgettes & tomatoes as per photo.
b)fresh basil,oil of choice,sea salt & ground black pepper to taste
c)firm fish of choice
peel & slice the shallots & garlic.
slice the chilli on the diagonal(looks pretty that way!)discard/leave in the seeds depending what heat you want.
pour a couple of glugs of oil(i used greek evoo)into a COLD saucepan.
chuck in the shallots,garlic,chilli
bring to the heat & when shallots etc start to "fizz",turn down the heat.you want to sweat not brown them.
slice the baby aubergines/courgettes in half lengthways(or chunks if using full size) & toss in the pan with shallots etc,turn up the heat,stir for a few mins to coat with the flavoured oil.
chuck in the whole cherry toms or tinned toms,stir,add black pepper.
if using fresh toms wait for them to pop then turn down heat,put lid on & gently simmer til veg are cooked but STILL FIRM.it may get a bit dry if using fresh toms so just add a bit of water if this happens
taste,add salt,taste again,add torn basil,stir,turn off heat,put lid on.leave for flavours to develope.best served warm not hot,also delish cold.
get your griddle pan smoking hot.
lightly oil/season fish & whack on the griddle
quarter turn fish after 1 minute to get criss/cross marking
after another minute turn fish over & repeat.
obviously timings for fish depends on thickness,how well done you like it etc etc
that's it,done.....takes 30 mins from start to finish...