tagAlt.Swordfish with Mediterranean Herb Crumble and Sea Foam

Swordfish with Mediterranean Herb Crumble and Sea Foam Creme

Meaty swordfish meets light and tangy citrus-based herb crumble that elevates this hefty fish to new flavor heights of Italian cuisine.

  • ( Scored 5 on 1 reviews )

Elena:

I love the meatiness of swordfish, and whenever I'm in the mood for something heavier, but something from the sea, swordfish is where I turn. This go...

read all reviews...

If you're not familiar already with swordfish steaks, this is a terrific way to get to know them a little better.  Swordfish is a popular fish served throughout Italy, particularly in the Southern regions, and generally paired with a juicy seasonal veggie (cherry tomatoes in the summertime, with a piece of grilled swordfish and fresh marjoram sprig is a duo that's almost impossible to beat!).  Just imagine yourself enjoying an Italian seafood meal while overlooking the Mediterranean Coast - that's the visual idea behind this amazing Italian swordfish recipe.

Cooking up a healthy yet incredibly vibrant fish steak dinner is such a great change from our healthier meat dishes, and while we do love those dinner recipes, a change, especially a flavorful, exciting taste bud experience is always welcome!  Once you master the preparation of the memorable Sea Foam Creme process, which serves to crown this tasty classic Italian fish recipe, you'll be wanting to include this seafood recipe into your repertoire whenever you're in the mood for a scintillating yet simplistic seafood recipe.  Your dinner table is going to rejoice whenever this dish is placed in the middle, ready to be shared and loved as people do in Italy!

Ingredients

for 4 servings

Mediterranean Swordfish with Herb Crumble

  • Swordfish (steaks) 600 grams ((4))
  • Breadcrumbs as needed
  • Lemon Zest 2 cup
  • Orange Zest 1 cup
  • Marjoram (stem) 1 cup
  • Extra-virgin olive oil as needed
  • Salt as needed

Sea Foam Creme

  • Lemon Juice 150 grams
  • Vegetable Broth 200 grams
  • Fish Broth 150 grams
  • Gelatin (Sheets) 15 grams
  • Heavy cream 50 grams
  • Eggs (Yolk Only) 1
  • Salt as needed
  • Black Pepper as needed

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Preparation

for 4 servings

Step

1

Of 4

Grill the swordfish

Heat either a grill pan, or a heavy-bottomed skillet over medium heat.  Add a small amount of olive oil.  Add the fish steaks, and cook each side for approximately 3-4 minutes. 

At the end of cooking, add a few tablespoons of fish broth.

Step

2

Of 4

Prepare fresh Mediterranean herb crumble

Crush the smoked salt well.  In a medium bowl, combine the fresh breadcrumbs, citrus zest, fresh marjoram and combine well.  

Place herb mixture onto the cooked fish, pressing down to adhere to fish.

Step

3

Of 4

Prepare the sea foam creme

Place the gelatin in a small glass with cold water, allow to soften and remove, squeezing out the excess liquid.  Place the egg yolk in a medium bowl.  Heat the vegetable and fish broths in separate sauce pans.  Dissolve the gelatin in one of the broths, and allow to dissolve completely. 

Using a whisk, add in the lemon juice and whisk well to combine.  Add in the heated broths, adjust seasonings to taste with salt and pepper. 

Cover with plastic wrap, place in refrigerator and allow to cool until the consistency is creme (or pudding) - like.  Remove from refrigerator, add in whipped cream. Fold in to avoid losing texture, place into small creme cups.  Allow to cool for at least 2 hours.

Step

4

Of 4

Plate the fish and finish dish

Slice the fish relatively thinly, put slices onto individual serving dishes alongside with a nice vegetable. 

Place a serving of the sea foam creme on the plate.  Serve warm.


A note regarding side vegetable:  our Chefs recommend a nice seasonal vegetable, preferably steamed and drizzled with a fresh citronette sauce:  a blend of extra virgin olive oil, salt, lemon juice and pepper to taste.

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Reviews

E

Elena Monday 7th of December 2020

Lovely and unusual

I love the meatiness of swordfish, and whenever I'm in the mood for something heavier, but something from the sea, swordfish is where I turn. This gorgeous Mediterranean herb blend really takes up the flavors so much. Love it!

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