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...
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!
for 4 servings
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.
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.
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.
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.
60 minutes 8 ingredients 445 kCal
30 minutes 8 ingredients 310 kCal
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!