Best 2 Pesce Spada Di Bagnara Recipes

**Immerse Yourself in Sicilian Culinary Delights: A Journey Through the Exquisite Flavors of Pesce Spada di Bagnara**

In the picturesque town of Bagnara Calabra, nestled along the shimmering Tyrrhenian Sea, lies a culinary treasure that has captivated taste buds for generations: Pesce Spada di Bagnara, the renowned swordfish dish that embodies the essence of Sicilian cuisine. This delicacy is a symphony of flavors, a delicate dance of textures, and a testament to the region's rich culinary heritage. Embark on a culinary voyage as we explore the diverse recipes presented in this article, each offering a unique interpretation of this iconic dish.

From the classic Pesce Spada alla Ghiotta, where succulent swordfish is enveloped in a tantalizing tomato sauce, to the aromatic Pesce Spada in Agrodolce, where sweet and sour notes blend harmoniously, these recipes showcase the versatility and boundless creativity of Sicilian cooking. Discover the secrets behind creating the perfect Pesce Spada alla Griglia, where the smoky char of the grill infuses the fish with an irresistible aroma. For those seeking a lighter option, Pesce Spada in Padella offers a delightful balance of flavors, with tender swordfish cooked in a flavorful broth.

Immerse yourself in the vibrant culinary traditions of Sicily as you explore the delectable recipes featured in this article. Each dish is a culinary masterpiece, a testament to the passion and artistry of Sicilian cuisine. Indulge your senses in the exquisite flavors of Pesce Spada di Bagnara, and let your taste buds embark on an unforgettable journey.

Let's cook with our recipes!

PESCE SPADA

Pesce Spada image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
2 cloves garlic, finely minced
Salt and freshly ground pepper, to taste
4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick
4 firm, ripe tomatoes, diced
2 tablespoons minced fresh basil
Lemon juice, to taste
Lemon wedges, as an accompaniment

Steps:

Preheat oven to 350 degrees.
In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges.

PESCE SPADA DI BAGNARA

Pesce Spada di Bagnara image

Categories Bread Side Swordfish Simmer

Yield serves 6

Number Of Ingredients 8

Ingredients

3 pounds swordfish, cut into 1/3- to 1/2-pound steaks
2 cups good red wine
1 cup extra-virgin olive oil
10 bay leaves, crushed
2 small, dried red chile peppers, crushed, or 1/2 to 2/3 teaspoon dried chile flakes
Fine sea salt
Freshly cracked pepper
Whole branches of bay or rosemary

Steps:

Place the fish in a noncorrosive bowl and pour over the wine, turning the steaks so that each of them is wet. Cover the bowl tightly with plastic wrap and permit the fish to rest in the wine for 1 hour, turning it several times.
In a small saucepan over a medium flame, heat the oil nearly to a simmer and add the crushed bay leaves and the chile peppers. Remove the pan from the flame, cover it, and permit the oil to absorb the seasonings while the fish rests in the wine.
Build a wood fire.
Remove the fish from its bath, drying it on absorbent paper towels. Strain the oil and massage both sides of the fish with 1/2 cup of it. Sprinkle sea salt and freshly cracked pepper over the steaks. Pound the branches of bay or rosemary with a mallet to release their fragrant oils.
Lay the steaks on a grill over red/white-hot embers and cover them with the pounded branches. Char the steaks for 45 seconds to 1 minute-30 seconds will be sufficient if your fire is hot enough-removing the branches, turning the steaks, replacing the branches, and charring their other sides.
Rewarm the remaining 1/2 cup of oil and pour it over a large, shallow plate. Lay the charred steaks in the oil so their hot flesh can absorb it.
Present the steaks then, still warm, or left to cool a bit if your hunger can abide the wait. You need only honest bread and wine and the warmth of the fire.

Tips:

Choose the freshest fish possible. Look for fish that is bright in color and has a mild, briny smell. Avoid fish that is dull in color or has a strong, fishy odor.
Prepare the fish properly. Before cooking, remove the skin and bones from the fish. You can also score the fish to help it cook evenly.
Use a variety of cooking methods. Swordfish can be grilled, baked, sautéed, or pan-fried. The best cooking method will depend on the thickness of the fish and the desired level of doneness.
Cook the fish until it is just cooked through. Swordfish should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will make the fish dry and tough.
Serve the fish with a variety of sides. Swordfish pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Swordfish is a delicious and versatile fish that can be prepared in a variety of ways. By following these tips, you can cook swordfish that is perfectly cooked and flavorful. Whether you are grilling, baking, sautéing, or pan-frying swordfish, be sure to use fresh fish and cook it until it is just cooked through. Serve the fish with a variety of sides to create a delicious and satisfying meal.