During my sojurn in Catania, what I would go to the Pescheria looking for was, say, a ball of butcher’s twine; and I’d regularly leave with an abundance of fresh produce, herbs, dried fruits, amazing oranges, almonds, and huge swordfish steaks. So flabbergasted by the whole whirlwind of confusion, the assault on the senses with cacophony of sounds, rainbow of colors and assortment of smells, I hardly remember how that would happen.
Ingredients for 4 guests:
4 swordfish steaks, 1-inch (2 cm) thick
1 tablespoon fresh mint leaves, torn
1 garlic clove, thinly sliced
1/2 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons toasted sesame seeds
Salt and cracked black pepper to taste
Baste the swordfish with the mint leaves and garlic in olive oil and white wine vinegar, marinading them briefly before cooking.
Heat the cooking vessel over fierce heat (in this case induction stoves may be too mild) and cook the steaks either on a hot griddle or over the coals, turning them to brown on both sides. Occasionally baste with the marinade.
Cook the swordfish steaks until well seared on the outside, and still tender but not rare on the inside. Slit a small gash in the flesh to check for doneness.
Lightly salt, sprinkle with the sesame seeds and serve at once. Oh, and pass the peppermill, please.
My doctor told me to stop having intimate dinners for four.
Unless there are three other people.
–– Orson Welles
What fun! And swordfish? Mmmmm...ReplyDelete
lol. you gave me a chuckle there with the quote...love going to the market...and it has been far too long since i had swordfish...ReplyDelete
I remember Napoli's fish markets, but this sounds extraordinary. A lovely recipe. I have cooked shark (which has a similar consistency) in that manner.ReplyDelete
Cactus pears in the first photo? They're yummy. If that's not what they are, then what, exactly?ReplyDelete
i was planning swordfish for dinner tonight anyway and then read your post -- so am off now to the fishmonger with your recipe in hand -- grazie!!ReplyDelete
Ah, il mercato del pesce di Catania! Sì, ho vagato tra i fornitori.ReplyDelete
Mi ricordo anche di avere un caffè macchiato lì vicino in una tazza con il mio stato di Washington's Mount Rainier su di esso. La coincidenza è stata sorprendente.
Brian~ Do your kids eat fish? Swordfish is so good for them.
Joe~ I tried cooking shrak once (Palombo it's called here), but I' was uncomfortable eating it, somehow.
Jim~ Yes! prickly Pears are Sicily's representative fruit!
Amanda~ Let me know how dinner turned out.
ChuckP~ Il tuo Italiano è sorprendente!! Bravo!
Mouth watering, beautifully written and visually wonderful, as always!ReplyDelete
Missed you, too, darling Lola...but I'm back in bloggy land for the time being. Or at least my voice is back, because although I've been rather silent, I've been tiptoe-ing into your gorgeous pages for months and loving each and every post.
What are the fruit at the top? Are they tasty?! I haven't spotted any of those here, yet...ReplyDelete
dang! forgot the sesame seeds.....but otherwise the dish turned out great and was a huge success - delicioso!!!! mille grazie!!!
Tessa~ Oh, it's so good to see you back here! Can I tempt you with some bread and olive oil?ReplyDelete
Stratusviatoris~ Prickly Pears, aka Cactus Pears. Here they are called Fico d'India (Indian fig), and as you can see from the handwritten sign, in Sicily the name is mangled into "ficurinia."
Amanda~ the sesame is just for show, so no worries. I'm so happy you enjoyed it!! Brava
Ciao and again thanks for your comments!
Your pictures look yummy.
Sorry I haven't been around for a while, been very busy, too busy to cook also. But this will change this week!
Also, I want to let you know that I’ve moved my blog, so to visit, just click on the link with this comment. Sorry for the bother, the story is on the blog, hope to see you soon!
Mimi, I have to apologize for not visiting your blog lately, but I've been supebusy upgrading the website and following up on the marketing strategies. What a woman won't do for her love of food!ReplyDelete
I'll be right over to see the new blog!
The meaty flavor of Swordfish, my palate enjoys!ReplyDelete