Swordfish gratin with orange, a recipe for a second fish course that is really simple to prepare but with a refined taste, perfect even for the upcoming holidays. To prepare the swordfish gratin with orange, we need few and simple ingredients, the gratin is made with stale bread from a few days ago, chopped with classic aromas such as garlic, parsley, black pepper, but to make it even more appetizing I also added some pistachios and orange zest, only the yellow part. Obviously, for the recipe, we need good fresh swordfish and certainly here in Calabria it is not lacking, thanks to the mythical spadare of Bagnara and Scilla that fish in the Strait of Messina and surroundings. You can find this recipe in the collection of delicious fish main courses for the Christmas holidays.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 steaks swordfish
- 2 slices rustic bread
- 1 clove garlic
- 1 organic orange
- 1 bunch parsley
- to taste black peppercorns
- to taste Bronte pistachios DOP
- to taste salt
- to taste olive oil
Tools for Preparing Swordfish Gratin with Orange
- 1 Chopper
- 1 Citrus Juicer
- 1 Cutting Board
- 1 Peeler
- 1 Knife
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Brush
Steps to Prepare Swordfish Gratin with Orange
Chop the bread, put it in the chopper, chop a little then add garlic, parsley, zest of half an orange, only the yellow part, some peppercorns, a handful of pistachios to taste and chop finely. Transfer to a plate.
The peeled half orange is squeezed with a citrus juicer, the rest is cut into thin slices with a sharp knife on a cutting board.
Season the swordfish with salt and part of the orange juice, then roll it in the flavored bread and let it adhere on all sides.
On the oven baking sheet, place a parchment paper, grease with olive oil, arrange the swordfish steaks, add some more flavored breadcrumbs, then season with orange juice and olive oil.
Bake in a preheated static oven at 356°F (180°C) for about 12-15 minutes, considering the thickness of the swordfish, the thinner the steaks, the faster they cook. Remove immediately, juicy and tasty without letting it dry too much. Serve immediately, hot and delicious, our refined swordfish gratin with orange and pistachio breadcrumbs.
You can prepare it in advance and cook it at the last moment, or you can cook it already and leave it slightly undercooked, then just heat it and it will be perfect. If there are leftovers, it can be stored in the fridge for a couple of days and reheated quickly when needed.
