Baked swordfish au gratin with lemon and orange. The recipe for baked swordfish au gratin scented with Sicilian citrus is a tasty preparation that enhances the flavor of the swordfish and is ready in just a few minutes. A simple and delightful idea, perfect to enjoy with family, ideal if you have guests and excellent as part of a seafood menu such as Christmas Eve dinner and New Year’s Eve. This dish doesn’t require any special handling or fancy ingredients and if you don’t like swordfish you can easily make it with other types of fish. The Sicilian-style citrus au gratin swordfish is tender, juicy, aromatic and with its delicious crust it’s a dish that wins you over at the first bite. Ready in no time and very easy to make, it’s also ideal for anyone looking for a simple yet refined seafood main course. Want to try it? Here’s the recipe. Meanwhile, a quick reminder: for swordfish cooking, it should always be brief and at high temperatures so the fish browns on the surface while remaining soft inside! Let’s go to the kitchen to prepare our tasty and original swordfish recipe and you’ll see how delicious it is. If you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
See also:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make Baked Swordfish au Gratin with Citrus
- 2.2 lb swordfish (4 large round slices, halved)
- 3 oranges (organic, juice and zest)
- 2 lemons (organic, juice and zest)
- to taste salt
- to taste parsley
- to taste extra virgin olive oil
- 1 pinch pink peppercorns
- 1 2/3 cups breadcrumbs
- 1/4 cup raisins
- 2 1/2 tbsp pine nuts
- 1/2 cup grated Parmesan cheese
Tools
- Oven
- Baking tray
- Bowl
Steps to make Baked Swordfish au Gratin with Citrus
Place the slices in a baking dish and let them marinate for 10 minutes with oil, the juice of 2 oranges (about 1/4 cup), the juice of 1 lemon and some grated zest of both citrus fruits. Prepare a coating with the breadcrumbs, grated cheese, orange zest and lemon zest, add a good drizzle of oil and mix.
Coat each slice of fish with the mixture and press lightly with your hands so it adheres well on both sides.
Place the breaded fish slices on a baking sheet lined with parchment paper or on a nonstick tray and drizzle each with the remaining marinade and a little oil.
Sprinkle the swordfish slices with parsley, distribute the raisins and pine nuts on top
place on each piece a slice of lemon and a slice of orange. Sprinkle with salt and bake in a preheated oven at 392°F for 15-20 minutes (if the slices are slightly thicker than 3/8 inch, for thinner slices reduce the cooking time). Once a golden crust has formed, remove from the oven and serve. The citrus au gratin swordfish is excellent hot or warm; I do not recommend eating it cold.
If you need to get organized in advance, you can bread the fish and arrange it on the tray, then cover with cling film and refrigerate for one day, baking it shortly before serving.
Leftover cooked slices should be stored in the refrigerator in an airtight container and consumed within 24 hours.
