Swordfish is becoming an endangered species, but its firm flesh is like few others from the sea. A decent substitute would be halibut or turbot, both in greater supply. Seriously delicious.
- 1 1/4 pounds boiling potatoes
- 6 Tablespoons extra virgin olive oil
- 36 ounces swordfish fillets (6 fillets)
- 2 Tablespoons chopped fresh rosemary
- 3 Tablespoons fine dry bread crumbs
- 3 ripe tomatoes; peeled and sliced
- black pepper, freshly ground
- 1 Cup dry white wine
- In a saucepan, boil the potatoes in salted water to cover until tender, about 30 minutes. Drain the potatoes, then peel and slice them.
- Preheat an oven to 350 degrees.
- Pour 3 tablespoons of the olive oil into an ovenproof earthenware dish. Arrange the potato slices in overlapping concentric circles in the botton of the dish. Lay the fish on top of the potatoes and sprinkle with rosemary and bread crumbs.
- Place the tomato slices on the fish and season to taste with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the top and pour in the wine.
- Bake for 20 minutes.
- Serve hot directly from the dish.
Comments: Although swordfish is generally fished in southern Italy, it is popular on the coast near Grosseto.
Recipe Source: TUSCANY THE BEAUTIFUL COOKBOOK by Lorenza de' Medici
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