Swordfish gratin with pistachio, covered with chopped pistachios for a delicious crusted swordfish steak, scented with pepper and lemon zest, making it an elegant and refined dish, quick to prepare, perfect for holiday menus. Christmas is just around the corner, there’s a race to the store, bring home a good fresh swordfish fillet and enjoy it this way, or choose one of the recipes below, all quick and delicious, as a proud Calabrian, where swordfishing is a centuries-old tradition, I certainly don’t miss the opportunity. So let’s see how to prepare it. You can find many other ideas for delicious fish main courses on the blog.
- Difficulty: Very Easy
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Swordfish Gratin with Pistachio
- 4 swordfish steaks
- 1.75 oz pistachios
- 2 tbsp breadcrumbs or stale bread crumbs
- to taste lemon zest
- to taste peppercorns
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
Tools to prepare swordfish gratin with pistachio
- 1 Chopper
- 1 Baking sheet
- 1 Parchment paper
Steps for preparing swordfish gratin with pistachio
Cut the swordfish into steaks, arrange them on the baking sheet lined with parchment paper, you can lightly oil the base with some extra virgin olive oil, also massage a little oil on the surface, if you wish a little salt as well.
In the chopper coarsely chop the shelled pistachios with some pepper seeds, the bread, a little parsley, and the lemon zest, only the yellow part. Do not chop the pistachios too finely.
Cover the swordfish with the obtained mixture. Another splash of oil and bake in a hot oven at 350-375°F for about 8 minutes, without overcooking the fish so as not to dry it out too much. Serve accompanied by a fresh salad.
If there is any leftover, it can be quickly reheated but is also good cold, it keeps in the fridge for one day.
