
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy
The careful balance of flavors--deep-fried crunchy swordfish pieces, lemon zest, parsley, mint, and anchovies--is what makes this dish memorable. This recipe works with other firm-fleshed fish too.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 30 minutes
1 1/2 pounds swordfish, cut into bite-sized rectangles
1 large egg, lightly beaten
1 cup dry bread crumbs
1/2 cup all-purpose flour
1 teaspoon salt
1 cup plus 3 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon finely chopped lemon zest
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh mint
4 salted anchovy fillets, rinsed
Salt and freshly ground black pepper to taste
1 pound fettuccine
1. Dip the swordfish pieces in the beaten egg and dredge in the bread crumbs, flour, and salt mixture. Set aside on a tray in the refrigerator until needed.
2. In a small skillet, heat 3 tablespoons olive oil over medium-high heat, then add the garlic, lemon zest, parsley, mint, and anchovies to the small skillet, stirring for 1 minute. Turn the heat off.
3. In a large skillet, heat 1 cup olive oil over medium-high heat until it is nearly smoking. Remove the fish from the refrigerator, shake or tap off any excess coating , and fry until golden brown, turning with long tongs, about 2 minutes a side. Remove the swordfish pieces with a slotted spoon or skimmer, season with salt and pepper, and keep warm.
4. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing.
5. Transfer the pasta to a bowl and toss with the garlic, lemon zest, and herb mixture along with 3 tablespoons of the oil that the fish was fried in. Transfer to a serving platter and arrange to fish on top and serve.
Variation:
Note:
Posted: 12/18/2006