From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Andrea's Swordfish Padova If you want to eat swordfish, your best bet is to go to an Italian restaurant. Pesce spada, as they call it, is a favorite fish of Italian chefs, both here and there. This version is by Chef Andrea Apuzzo, from the cookbook of his recipes that I wrote with him in 1989 Swordfish are huge and their fillets are usually cut into steaks. Like tuna, should not be cooked until it's gray all the way through; that will make it tough and unappealing. Use steaks at least an inch thick. Marinade: 1/4 cup extra-virgin olive oil 1/4 cup dry white wine 1 tsp. Worcestershire sauce 1 Tbs. lemon juice 3-5 dashes Tabasco Coating: 1/2 cup flour 1 tsp. salt 1/4 tsp. white pepper 4 swordfish steaks, 8-10 oz. each 3 Tbs. olive oil 1 Tbs. chopped onions 2 tsp. chopped garlic 1/2 cup dry white wine 1/4 cup dry vermouth 1/2 cup fish stock (or oyster liquor) 1/2 tsp. fresh thyme leaves 5 leaves chopped fresh basil 5 sun-dried tomatoes, sliced julienne 1 tsp. salt 1/4 tsp. white pepper 1. Blend the fish marinade in a large, shallow platter. Marinate the fish for about a minute on each side, then drain excess marinade. 2. Blend the coating ingredients, and use it to dust the fish on both sides, lightly. 3. Heat 1 Tbs. of olive oil in a skillet over medium heat. Cook the swordfish steaks in the skillet for just 45 seconds on each side--until very lightly browned in spots. Remove from the skillet and keep fish warm. 4. To the same skillet over medium heat, add the rest of the olive oil and saute the onions and garlic until lightly browned. Add wine, vermouth, fish stock, thyme, sun-dried tomatoes, basil, salt and pepper. Bring to a rapid simmer, then return the swordfish to the skillet. Cook until the sauce permeates the fish--just about 30 seconds--and serve. Serves four. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com