Pescio Spâ comme o güsta a me

Pescio Spâ comme o güsta a me...
con pigneu, oive e tappani

Pe o mæ amigo, Nab


For various reasons, I don't eat swordfish often and when I do eat it, I prefer to eat a rather small portion of it, but it is one of my favourite fishes and we do enjoy it regularly (if infrequently) and in a few different preparations. Here's one of them.
Ingredients, clockwise from the top: fresh oregano (from the garden), small black olives (Gaeta in place of the unavailable Taggiasca variety), salted capers (washed and soaked), one small to medium clove of garlic, fresh parsley (from the garden), pine nuts, two tiny peperoncini.

In addition, one needs olive oil (a basic olio evo for the sauté and a fine one for finishing; in this case I used the olio nuovo I have just now), a simple dry white wine, salt, pepper and, of course, the fish:

Season the fish with a little salt and pepper and then sauté it in a small amount of oil; when the fish is partly cooked, add the garlic (sliced) and the peperoncini (crushed). Well before the fish is cooked through, add an appropriate shot of the white wine and let it cook off.

When the wine is very close to having cooked off, add the pine nuts, olives and the oregano and let them heat through and flavour the remaining bit of liquid. Remove the pan from the heat and dress with the chopped parsley and a splash of the best oil. Timing is key here: don't overcook the fish.

We have this dish as a secondo, accompanied by a simple salad and bread (home-made or ISB), and typically preceded by a primo of pasta. On the most recent occasion, the primo was spaghetti al pomodoro, menta e mandorle (link):


We've been fortunate to have so many of our herbs in the garden survive this late into the autumn.

Bon prô,
Antonius


Links to other recipes and cooking notes by this writer: viewtopic.php?p=55649#55649

Antonius wrote:Pescio Spâ comme o güsta a me...
con pigneu, oive e tappani

Pe o mæ amigo, Nab

Antonius, so glad to see you back around these here parts, many thanks !

Simple preps of fish comprise the most of my weeknight meals and, like you, I don't eat swordfish often, or at least not often enough. But it's coming back up on my radar with no small thanks to your post (as well as its relative abundance/sustainability).

-Nab

tatterdemalion wrote:Antonius, so glad to see you back around these here parts, many thanks !

Simple preps of fish comprise the most of my weeknight meals and, like you, I don't eat swordfish often, or at least not often enough. But it's coming back up on my radar with no small thanks to your post (as well as its relative abundance/sustainability).

-Nab

Thanks for the welcome back, Nab.

It is indeed great news that swordfish -- which I believe was on a sustainability watch -- is back to being present in robust numbers:
http://www.nmfs.noaa.gov/fishwatch/spec ... rdfish.htm
Let's hope that lasts!

A