Region: Italy
Category: Seafood
Season: Any
Difficulty: Medium Difficulty
Swordfish is incredibly popular in Sicily, from where my recipe is inspired. 
This delectable preparation is done when the bread crumb crust on the swordfish is a glistening golden brown and crunchy looking. The cost of swordfish is high though so feel free to make this with shark.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 40 minutes
2 pounds swordfish, in one piece, 3/4 to 1 inch thick, skin removed
3/4 cup dry bread crumbs
8 salted anchovy fillets, rinsed and finely chopped
2 garlic cloves, finely chopped
2 tablespoons dried oregano
2 tablespoons finely chopped fresh parsley plus more for garnish
1/4 cup extra-virgin olive oil plus more for drizzling
Salt and freshly ground black pepper to taste
1. Cut the swordfish into four pieces. Slice each piece horizontally, keeping the pieces matched.
2. In a bowl, mix together the bread crumbs, anchovies, garlic, oregano, and parsley and moisten with the olive oil. This bread crumb coating should look like wet sand.
3. Preheat the oven to 425 degrees F.
4. Lightly oil a 12 x 9 x 2-inch baking casserole. Arrange the 4 bottom pieces of the sliced swordfish in the casserole and coat them with half the bread crumb mixture. Lightly salt and pepper. Layer the 4 top pieces of swordfish over the bread crumb coating and then lightly salt and pepper. Spread the remaining bread crumb mixture on top of the top layer of swordfish. Drizzle a little olive oil over the top and place in the oven until the crust is a golden brown and the fish is springy to the touch, 10 to 15 minutes. Remove the pan from the oven, transfer to a serving platter, sprinkle with parsley and serve.
Variation:
Note:
Posted: 12/29/2006