One area that I haven't spent much time on up until now is seafood. Though I made some great appetizer recipes like Venetian Style Scallops and Crab all Triestina, and there was that wonderful Brodetto soup, I haven't really made any main courses that feature seafood. Even the Stuffed Musselsfrom Liguria, which I made as a entreesimply because of the vast number that I consume at once, is really more of an appetizer. Calabria gave me the perfect opportunity to change that. As one would expect of this coastal region, Calabria is filled with delicious seafood. One of the most commonly used types is swordfish. Discovering this made me unbelievably excited. My mom made an amazing teriyaki swordfish growing up which I absolutely loved, but that was the only way I had ever tried it. So I was pumped to find another way to cook one of my favorite kinds of fish.
One of the traditional ways to fix swordfish in Calabria is by sauteing the full swordfish steaks in a pan and adding lemon juice and capers. It really is as easy as that. This is one of those recipes that I feel silly even writing out because it's so straightforward and simple. While swordfish is often grilled, by sauteing it in olive oil the fish gets a delicious sear to the outside, while the inside is moist and flaky. This is a great, healthy meal that you can throw together in about 10 minutes. Can't beat that!
Swordfish with Lemon and Capers
Adapted fromAcademia Barilla
4 tablespoons extra virgin olive oil
2 cloves garlic
4 swordfish steaks, about 6 ounces each (about 1 1/2 pounds total)
1/2 tablespoon oregano
2 tablespoons capers
- Put the oil in a large skillet and put over a medium-high heat. When the oil is hot, add the garlic cloves. Saute the cloves about 2 minutes, just to infuse the taste with the olive oil. Remove and discard the garlic.
- Season the swordfish with salt, pepper, and oregano. Add the swordfish to the pan.
- Squeeze the juice from one half of the lemon over the fish. For swordfish that is about 1 inch thick, cook about 5 minutes per side, or until it is just cooked through. It's important to keep an eye on it. Swordfish cooks, and overcooks, very quickly.
- About 1 minute before the swordfish is done, add the capers to the pan. If you add them at the beginning, they will burn.
- Remove the swordfish from the pan and transfer to a plate with the capers. Squeeze the remaining lemon juice over fish. Garnish with some lemon zest.
Ryan's rating of Swordfish with Lemon and Capers - 4. Personally, I think that is malarkey. I give it a 5.