Steamed Swordfish Bagnara-Style
This simple Italian recipe from chef Lidia Bastianich is named for the fishermen of Bagnara, a beautiful port on the Calabrian coast of Italy, who are renowned for their skill in both catching and cooking swordfish.
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The Martha Stewart Show, September 2010
- 1/2 cup extra-virgin olive oil
- 1 lemon, thinly sliced
- 5 tablespoons small capers, drained
- 4 large garlic cloves, peeled and thinly sliced
- 1 (2-pound, 1 1/4-inch thick) swordfish steak, cut into 6 equal pieces
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 1 tablespoon dried oregano
- 2 tablespoons chopped fresh Italian parsley
- Preheat oven to 425 degrees.
- Drizzle olive oil in the bottom of a large shallow baking dish. Add lemon slices, capers, and garlic. Turn lemon slices to completely coat with oil; remove from dish and set aside. Season swordfish with salt and pepper and place in an even layer in baking dish; turn swordfish to coat with oil. Top with lemon slices and sprinkle with oregano and 1 tablespoon parsley.
- Meanwhile, bring a large pot of water to a boil. Fit a large roasting pan with a rack; add enough boiling water so that it fills the pan 1 inch high. Set baking dish on rack and tent with parchment-paper-lined aluminum foil, pressing it against the sides of the roasting pan.
- Carefully transfer to oven and bake until swordfish is cooked through, 10 to 12 minutes. Remove foil and remove baking dish from rack; immediately sprinkle fish with remaining tablespoon parsley. Serve immediately with pan juices.
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