Swordfish Parmigiana
I recently returned from a short holiday in Sicily and I already feel nostalgic. Wonderful places full of history, postcard landscapes but above all a regional cuisine which, in my opinion, is among the best in Italy if not the very best.
And I don’t think I’m biased by that 25% Sicilian blood that runs through my veins, because undoubtedly it’s hard to find a dish that’s not delicious on this fantastic island.
One of the dishes that most won me over and that I had never tasted before is Swordfish Parmigiana, a variation of the classic eggplant parmigiana which in Sicilian cuisine is practically an institution where ingredients from the land combine with those of the sea to give life to magical flavors.
It might seem like a daring pairing but I assure you that once you try it it will become part of your favorite recipe notebook.
A dish with an intense taste, extremely easy to prepare, for which only a few ingredients are necessary: basically eggplants, tomato passata, swordfish and Parmigiano.
Suitable as a delightful starter if served in single portions, it is perfect as a main course or even better as a single-dish for a dinner with friends or a family lunch.
It also has the great advantage of being able to be cooked in advance and served hot or at room temperature.
Believe me, whichever of these options you choose it will still be a great success and when you taste it you will briefly feel as if you are on that wonderful island that is Sicily.
Swordfish Parmigiana
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 1,080.09 (Kcal)
- Carbohydrates 25.95 (g) of which sugars 7.22 (g)
- Proteins 42.42 (g)
- Fat 91.99 (g) of which saturated 22.13 (g)of which unsaturated 58.96 (g)
- Fibers 8.25 (g)
- Sodium 820.11 (mg)
Indicative values for a portion of 550 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.8 lb eggplants
- 2 1/2 cups tomato passata
- 1.1 lb swordfish
- 7 oz mozzarella
- 2 tbsp Parmigiano Reggiano PDO (grated)
- as needed breadcrumbs
- 1 clove garlic
- as needed basil
- 2 tbsp extra virgin olive oil
- as needed salt
- as needed peanut oil
Preparation
First of all wash the eggplants, dry them and cut them into slices about 1/5 inch thick (~0.2 in).
Leave them for about half an hour covered with coarse salt inside a colander.
Rinse them, dry them well with a tea towel, then fry them in a pan with plenty of peanut oil until they are slightly golden (a couple of minutes is enough).
As they are ready, drain them from the oil with a slotted spoon and place them on a plate lined with paper towels.
In a separate pan brown a clove of garlic with two tablespoons of extra virgin olive oil, remove the garlic, add the tomato passata, a few basil leaves and salt.
Stir and let cook over low heat, covered, for about 10 minutes.
Meanwhile clean the swordfish slices by removing the skin and any bones. Rinse them and pat dry with paper towels.
Cut the mozzarella into slices and squeeze them slightly.
You are ready to assemble your swordfish parmigiana.
In a baking dish pour a little tomato sauce on the bottom then create a layer of eggplants trying not to leave empty spaces.
Continue with a layer of swordfish slices, add a pinch of salt and a drizzle of oil.
Cover the fish with a few spoonfuls of sauce and plenty of mozzarella.
Repeat the operation eggplants – swordfish – tomato sauce – mozzarella until all the ingredients are used. I usually make three layers.
Finish with the sauce and a sprinkling of grated Parmigiano.
Bake in a preheated convection oven at 392°F for about 20 minutes, until a golden crust forms on the surface. For the last 2–3 minutes you can turn on the broiler for better browning.
Remove from the oven and let the swordfish parmigiana rest for at least 15 minutes before serving.
TIPS
As always, the choice of ingredients is fundamental for the success of the recipe.
I recommend using very fresh fish and firm eggplants that do not show signs of wilting.
If possible use a homemade tomato passata or, if in season, make one fresh from tomatoes.
Swordfish parmigiana lends itself to several variations. In this version I preferred to fry the eggplants but for a lighter preparation you can cook the eggplants on a grill pan.
STORAGE
Swordfish parmigiana is best enjoyed immediately; if you have leftovers they can be kept for up to 1 day in the refrigerator in an airtight container.
This recipe is not suitable for freezing.
For more recipes return to the home page by clicking here https://blog.giallozafferano.it/atavolacontea/
A Tavola con Tea on Instagram https://www.instagram.com/atavolacontea_/?hl=it
And if you want to finish with a typical Sicilian dessert you must make the
