Today’s fish recipe: baked swordfish stuffed squash blossoms.
This morning the garden gifted me with some wonderful squash blossoms, but I had planned fish for dinner, so why not combine the two? So tonight: sea squash flowers with fish!
I have prepared squash blossoms in many ways, main courses, second courses, fried, battered, and even with chocolate, but I hadn’t tried them with a fish filling yet, and I must say, here at home, they were really liked. They make a great second course but can also be prepared for an appetizer or as a starter.
They are easy and quick to prepare, plus they are baked and not fried, but they can also be made in an air fryer.
Squash blossoms are one of the most used edible flowers in cooking, they have a fairly neutral flavor so they lend themselves to many preparations. They can be served during a dinner along with some clam pasta and salmon en papillote and then, to conclude, a strawberry dessert.
Let’s see together, step by step, how to make this recipe.
To receive the recipe of the day for free
You might also be interested in
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Seasonality: Spring, All seasons
Ingredients
- 1.1 lbs swordfish
- 1/3 cup Parmigiano Reggiano DOP (grated)
- 1 egg
- 1 clove garlic
- to taste chopped parsley
- 1 tbsp bread crumbs
- 25 squash blossoms
- to taste bread crumbs (for dusting)
Tools
- 1 Scale
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Tray
A Curly Suggests
To stuff my sea squash flowers with fish, I used swordfish, but a filling made with perch or tuna is also excellent.
