Name: Pesce Spada alla Bagnarese
Prep time: 15 min
Cook time: 15 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g Swordfish steaks (4 steaks, 2 cm thick); 100 ml Extra-virgin olive oil (40 ml for the pan, 60 ml for the salmoriglio); 50 ml Lemon juice (Freshly squeezed; measure 50 ml.); 2 g Dried oregano (wild Calabrian if possible); 20 g Capers (rinsed); 10 g Flat-leaf parsley (chopped); 5 g Garlic (1 clove, minced to cream); 60 ml White wine; 6 g Salt; 1 g Black pepper; 30 ml Water (Warm, for the salmoriglio.)

Cook the swordfish to 63°C at the centre of the thickest part, then take it off the heat promptly. Whisking a little warm water into the oil and lemon loosens the salmoriglio so it coats the fish.Cook the swordfish to 145°F at the centre of the thickest part, then take it off the heat promptly. Whisking a little warm water into the oil and lemon loosens the salmoriglio so it coats the fish.

Total: 32 min
Prep: 15 min
Cook: 15 min
Serves: 4

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Pesce Spada alla Bagnarese

Total 32 min · Prep 15 min · Cook 15 min · Serves 4

Ingredients

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4 servings

800 g1¾ lb800 g
Swordfish steaks4 steaks, 2 cm thick4 steaks, ¾ in thick
100 ml½ cup100 ml
Extra-virgin olive oil40 ml for the pan, 60 ml for the salmoriglio2¾ tbsp for the pan, ¼ cup for the salmoriglioor De Carlo Torre di Mossa Terra di Bari DOP Extra Virgin Olive Oil
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50 ml3½ tbsp50 ml
Lemon juiceFreshly squeezed; measure 50 ml.Freshly squeezed; measure 3½ tbsp.
2 g2 tsp2 g
Dried oreganowild Calabrian if possible
20 g
Capersrinsed
10 g
Flat-leaf parsleychopped
1 clove
Garlicminced to cream
60 ml¼ cup60 ml
White wine
6 g1 tsp6 g
Salt
1 g½ tsp1 g
Black pepper
30 ml2 tbsp30 ml
WaterWarm, for the salmoriglio.

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Method

Whisk the salmoriglio: 60 ml oil, lemon juice, 30 ml warm water, garlic, oregano, salt and pepper, beaten until creamy. Stir in capers and parsley.Whisk the salmoriglio: ¼ cup (60 ml) oil, lemon juice, 2 tbsp (30 ml) warm water, garlic, oregano, salt and pepper, beaten until creamy. Stir in capers and parsley.
Pat the steaks dry and season lightly on both sides.
Heat 40 ml oil in a wide pan over medium heat. Lay in the steaks and cook 2 minutes, until just opaque at the edge.Heat 2¾ tbsp (40 ml) oil in a wide pan over medium heat. Lay in the steaks and cook 2 minutes, until just opaque at the edge.
Turn the steaks, add the wine and continue cooking, spooning over the pan juices, until the centre of the thickest part reaches 63°C. Start checking after 2–3 minutes; the endpoint, rather than the clock alone, determines when to stop.Turn the steaks, add the wine and continue cooking, spooning over the pan juices, until the centre of the thickest part reaches 145°F. Start checking after 2–3 minutes; the endpoint, rather than the clock alone, determines when to stop.
Off the heat, pour half the salmoriglio over the steaks and let them rest in the pan 2 minutes, basting once.
Plate with the pan juices and the remaining salmoriglio at the table, bread mandatory.

Equipment

Large SkilletWide enough that the steaks sit in one layer with room to baste.Our pick
- Our pick
  Lodge Cast Iron Skillet, 30cm
  A 30 cm skillet for cooking and tossing in batches when needed.
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Whisk
Citrus Juicer · Optional2 options
- Our pick
  Chef'n FreshForce Citrus Juicer
  For squeezing lemon juice for the fish dressing.
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- OXO Good Grips Citrus Squeezer
  A sturdy hand squeezer that strains out seeds and pulp.
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Estimated per serving

Calories: 498 kcal
Protein: 37.8 g
Carbohydrates: 1.6 g
Fat: 35.7 g
Fiber: 0.6 g

Per serving · 1/4 of the recipe Ingredient-based estimate; brands and preparation change the result. Assumes 95% edible steak weight and includes all sauce. Brief wine cooking uses 85% alcohol retention; unmeasured bread excluded.

Nutrition sources: USDA Agricultural Research Service · CREA Centro di ricerca Alimenti e Nutrizione