Steamed Swordfish Bagnara Style Recipes

Steps:

• Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

Steps:

• Preheat oven to 425 degrees.
• Drizzle olive oil in the bottom of a large shallow baking dish. Add lemon slices, capers, and garlic. Turn lemon slices to completely coat with oil; remove from dish and set aside. Season swordfish with salt and pepper and place in an even layer in baking dish; turn swordfish to coat with oil. Top with lemon slices and sprinkle with oregano and 1 tablespoon parsley.
• Meanwhile, bring a large pot of water to a boil. Fit a large roasting pan with a rack; add enough boiling water so that it fills the pan 1 inch high. Set baking dish on rack and tent with parchment-paper-lined aluminum foil, pressing it against the sides of the roasting pan.
• Carefully transfer to oven and bake until swordfish is cooked through, 10 to 12 minutes. Remove foil and remove baking dish from rack; immediately sprinkle fish with remaining tablespoon parsley. Serve immediately with pan juices.

Steps:

• Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
• Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
• Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Steps:

• You will need a 4-quart baking dish, 10 by 15 inches, or similar size; a roasting pan large enough to hold the baking dish inside it (on the rack); a sturdy flat metal baking/roasting rack to fit inside the roasting pan.
• Heat the oven to 425◦F. Cut the swordfish steak into six serving pieces.
• Pour the olive oil into the baking dish, and scatter in the lemon slices, capers, and garlic.
• Turn the lemon slices over to coat them with oil, and gather them on one side of the dish.
• Season the swordfish pieces on both sides with salt, lay them in the dish in one layer, and turn each one over several times to coat it with oil on all the surfaces.
• Distribute the lemon slices on top.
• Meanwhile, bring a pot of water to the boil. Set the baking rack in the big roasting pan, and pour in boiling water to the depth of an inch.
• Put the dish of swordfish on the rack in the roasting pan, and tent the big pan with a large sheet (or two) of aluminum foil.
• Arch the sheet over the fish, and press it against the sides of the roasting pan.
• Carefully set the covered pan in the oven, and bake just until the swordfish is cooked through, about 10 to 12 minutes.
• Remove the foil, and lift the baking dish from the pan and out of the oven.
• Immediately crumble the oregano over the hot swordfish and into the pan juices, then sprinkle the parsley over all.
• Serve right away, placing each piece of swordfish in a warm shallow bowl and spooning over it some of the cooking juices.