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Spada Recipe

Spada Recipe

By KSEE Sales
April 21, 2011 Updated Apr 28, 2011 at 8:37 PM PDT

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Spada Recipe
Prep Time:  20 Minutes
Cook Time:  20 Minutes
Total:  40 Minutes

 

Ingredients:

  • 1 ½ lbs sword fish steaks cut ½ inch thick
  • Flour for dusting, semolina if possible
  • Kosher salt
  • 4-6 tbs olive oil
  • Garlic
  • Diced bells
  • Parsley
  • 2 tbs capers, small if possible
  • 16 large green olives, pitted and chopped
  • ½ cup white wine
  • 1 bay leaf

 

Preparation:

  1. Salt the swordfish well and set aside at room temperature
  2. Cut the onion in half and grate it through a rough grater. Chop the celery stalk very finely- or run it through the grater, too.
  3. In large frying pan or wide shallow pot heat the olive oil and sauté the onions and celery gently for 3-4 minutes over medium heat
  4. Add the tomatoes, white wine, capers, bay leaf and olives. Mix well and bring to a simmer. Simmer uncovered until it gets thicker, about 10 minutes.
  5. Dust the swordfish in the semolina or regular flow. Semolina is traditional southern Italian flour used to make pasta and I like it better because it gives you more texture. You can find it in bulk bins in large supermarkets, or packaged with the specialty flour
  6. Lay the swordfish on the sauce and spoon a little over the fish. Sprinkle the vinegar over it all and cover. Let this cook over medium heat for 6-8 minutes, then uncover and cook for another 3-4 minutes.
  7. To serve, gently lift the swordfish out and set aside. Spoon some sauce on a plate and place pieces of the fish on top. Garnish with chives or celery leave and serve at one with crusty bread and a dry rose wine. You could pinot noi or a Chianti with this dish too.

 

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