Swordfish Parmigiana from the Strait of Messina.
The beautiful season has arrived, and my sea offers me many good things, like swordfish.
Today I present it to you in a very tasty version typical of the Sicilian summer, with parmigiana.
All enriched with the inevitable mozzarella and basil.
The convenience of this dish is that you have to prepare it in advance because it is eaten cold. In fact, that’s how you will fully savor it.

If you want to see the swordfish pasta alla Norma recipe from the Strait Click here

Difficulty: Medium
Cost: Medium
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 6
Cooking methods: Electric oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

307.48 Kcal

calories per serving

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Energy 307.48 (Kcal)
Carbohydrates 13.66 (g) of which sugars 5.33 (g)
Proteins 19.50 (g)
Fat 20.55 (g) of which saturated 6.86 (g)of which unsaturated 4.79 (g)
Fibers 5.49 (g)
Sodium 537.11 (mg)

Indicative values for a portion of 300 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

let’s go shopping

2.2 lbs eggplants
1.54 lbs swordfish
7 oz mozzarella
2.1 cups tomato puree (reduced)
3 tbsp extra virgin olive oil
20 leaves basil
to taste salt
to taste chopped parsley
to taste oregano

Swordfish Parmigiana from the Strait of Messina

Tools

what I need to prepare the

2 Baking trays wide and shallow
1 Baking sheet non-stick rectangular 17×23 cm
Food processor
Bowl
Brush

Preparation

Swordfish Parmigiana from the Strait of Messina

Let’s start by looking for excellent raw materials for the dish.
Slice the eggplants about a quarter inch thick
Sprinkle them with salt, and place them in a baking dish for about 30 minutes. Meanwhile ….
Have your fishmonger cut very thin slices for you, remove the skin from the fish, and if there is also the central bone.
Spread the slices on a plate and season with salt and a mixture of parsley, which, for convenience, I blended in the oil.
While the fish is being seasoned, let’s prepare the other ingredients.
Pour the reduced tomato puree into a bowl, and season with oil, salt, and pepper. Mix and set aside.
In a food processor, put the mozzarella seasoned with oil, salt, pepper, oregano, and basil leaves, and chop everything.
After 30 minutes, rinse the eggplant slices, and pat them dry with a cloth, then..
Spread them on one or two baking trays, brush them with extra virgin olive oil, and season with salt, pepper, and oregano.
Bake in a ventilated oven at 400°F for about 15 minutes.
Now that we have all the ingredients ready in front of us, let’s assemble our parmigiana.
Spread a little tomato puree on the base, then..
Make a layer of eggplants, a layer of slices, and a layer of chopped mozzarella. (use about half of it)
Repeat the operation until you have used up all the ingredients, but..
In the end, add only the tomato puree and save the mozzarella for the final touch.
Bake in a ventilated oven at 355°F for 25 minutes.
When it’s cooked, take it out, turn off the oven, and sprinkle the surface with the remaining chopped mozzarella, which will melt with the heat of the dish.
Let it cool and..
Serve at room temperature. Here is the Swordfish Parmigiana from the Strait of Messina ready.
Here is the layering.