Swordfish Sicilian Style

Swordfish Sicilian Style

This is one of the first recipes my father gave me for The Italian Chef way back in 1999. Back then I wrote: This is my favorite way to have Swordfish. The lemon, oil, garlic and white wine marinade is quick to make and very tasty. Instead of marinating the fish up front for a long period of time, the marinade is cooked in quickly at high heat after the fish is cooked through. Yet, mysteriously enough, since then I have moved away from preparing swordfish this way in favor of cooking it on the grill with salmoriglio. This past weekend I decided to revisit making it this way, and I was definitely left scratching my head wondering why I hadn’t had it in so long. You can prepare this on the grill also. Just cook the fish plain on the grill, and heat up a saute pan either on the side burner or the other side of the grill. When the fish is just about done transfer it to the pan, pour over the marinade, and cook for a few minutes until the sauce is reduced down. Swordfish Sicilian Style Prep time: 5 min | Cook time: 15 min | Total time: 20 min Serves 4 4 Swordfish steaks 3 cloves garlic, thinly sliced 3 tablespoons fresh parsley, chopped 1/2 cup olive oil juice of 3 lemons 1/4 cup white wine salt & pepper to taste Combine oil, garlic, parsley, salt, pepper, lemon juice and white wine in a small bowl. Place swordfish in a lightly oiled baking dish and cook under broiler for around 5 minutes. Flip...
Pan Seared Tuna with Rosemary Oil

Pan Seared Tuna with Rosemary Oil

In 2005 Sandy and I took a two week trip to Italy. We started in Venice and worked our way down through Tuscany, Rome and The Amalfi Coast to Sicily. We were married less than two years at the time and didn’t have children yet, so it was the perfect time in our lives for that type of trip. It goes without saying that there were many memorable meals along the way. One such meal was at Osteria da Fiore in Venice. The best stories about eating while travelling are usually the ones where you just stumbled upon a humble little hidden gem after asking a local in the street. This is not one of those stories. I had planned our dinner at Da Fiore well ahead of time, making a reservation before we even left America. I loved the Da Fiore cookbook and had to go eat there in person. This actually had the potential of being quite the opposite type of story, a lot of build up and hype only to be disappointed. Thankfully, it did not turn out that way. It definitely wasnt cheap, but it was everything I expected, and one of my favorite meals not only of that Italy trip, but of all time. In the six years since that trip we have had three children. Needless to say another trip to Italy, let alone a romantic dinner for two in Venice, is not in the cards any time soon. So we have to take advantage of the night the two oldest sleep at their grandmother’s and the 1 year old goes down early,...
Red Snapper Livornese

Red Snapper Livornese

I started The Italian Chef website in 1999 and Red Snapper Livornese was one of the first recipes I posted. Occasionally, I like to revisit some of the older recipes from the archives, and since this wonderfully pungent dish from Livorno on the coast of Tuscany is the main course for my Christmas Eve fish dinner every year, this is the perfect time to bring it front and center. We spend Christmas Eve with my wife, Sandy’s family. They are Portuguese and their tradition is to have octopus, something I can’t eat due to allergies. So, my first Christmas Eve dinner at my mother in-laws, I made a platter of Snapper Livornese to serve alongside the octopus. It was a big hit, and is now expected of me and we have been enjoying this hybrid Portuguese/Italian Christmas Eve fish dinner ever since. This dish could also be one component in a traditional Feast of The Seven Fishes blowout, if you want some more ideas to go along with it, please check out my cousin Sal’s Christmas Eve Dinner menu. Red Snapper Livornese Recipe Serves 4 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced 12 gaetta olives, pitted and chopped 2 tablespoons capers 4 Red Snapper fillets 1 cup marinara sauce 1 cup dry white wine salt and freshly ground black pepper to taste Preheat the oven to 350°F. Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking...