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Mediterranean-Style Swordfish Bites · GialloZafferano.com

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  Speaker 1: Mediterranean-style swordfish bites. A simple one-pan dish with swordfish, eggplant, peppers,
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  Speaker 1: cherry tomatoes, anchovies, and caper berries. You obtain a slightly creamy,
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  Speaker 1: flavorful sauce without adding cream. For four servings. Preparation time,
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  Speaker 1: 15 minutes. Cook time, 25 minutes. You need... Swordfish, 1 pound,
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  Speaker 1: about 450 grams. Eggplant, 0.7 pound, about 300 grams. Red
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  Speaker 1: bell pepper, 1.3 cups, about 200 grams. Cherry tomatoes, 1.3 cups,
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  Speaker 1: about 200 grams. Caper berries, 3 ounces, about 80 grams.
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  Speaker 1: Anchovy fillets and oil, 3 fillets. Garlic, 1 clove. Dry
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  Speaker 1: white wine, 1.5 cup, about 100 grams. Chili pepper, peperoncino,
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  Speaker 1: as needed. Fresh parsley, as needed. Type 00 flour, 3.5 ounces,
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  Speaker 1: about 100 grams. Extra virgin olive oil, 1 1⁄2 tablespoons,
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  Speaker 1: about 20 grams. Fine salt, as needed. Black pepper, as needed.
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  Speaker 1: You start with the vegetables. You wash the eggplant, remove
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  Speaker 1: the stem, slice it, and cut it into even cubes
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  Speaker 1: about 1 1⁄2 to 2 centimeters. You clean the red
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  Speaker 1: bell pepper by removing stem, seeds, and inner ribs, then
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  Speaker 1: you dice it. You wash the cherry tomatoes and cut
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  Speaker 1: them in half. You place a large skillet on medium heat.
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  Speaker 1: You pour in two tablespoons of extra virgin olive oil
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  Speaker 1: and heat it. You add the crushed garlic clove, some
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  Speaker 1: chili pepper, and the parsley stems. You keep the parsley
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  Speaker 1: leaves aside for later. You let these ingredients flavor the
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  Speaker 1: oil for one to two minutes, taking care not to
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  Speaker 1: burn the garlic. You add the eggplant cubes and cook
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  Speaker 1: over medium heat for six to eight minutes, stirring from
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  Speaker 1: time to time. You add the diced bell pepper and
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  Speaker 1: continue cooking for another four to six minutes. You add
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  Speaker 1: the half cherry tomatoes and season with fine salt. You
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  Speaker 1: pour in the dry white wine and let the alcohol evaporate.
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  Speaker 1: You then lower the heat, cover the skillet with a lid,
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  Speaker 1: and let the vegetables cook gently for another 5 to
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  Speaker 1: 6 minutes. While the vegetables cook, you prepare the swordfish.
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  Speaker 1: You remove the skin and any firmer central part from
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  Speaker 1: the fillet. You pat the swordfish thoroughly dry with paper towels.
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  Speaker 1: You cut it into bite-sized pieces, about 2 to 3 centimeters.
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  Speaker 1: You transfer the pieces to a bowl, sprinkle them lightly
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  Speaker 1: with salt, and coat them with the type 00 flour.
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  Speaker 1: You remove any excess flour using a sieve. You go
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  Speaker 1: back to the skillet with the vegetables. You add the
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  Speaker 1: anchovy fillets in oil and let them melt into the
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  Speaker 1: cooking base over low heat. You then add the floured
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  Speaker 1: swordfish bites. You cover the skillet again and cook for
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  Speaker 1: about four to five minutes until the swordfish looks opaque
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  Speaker 1: and is tender inside. Meanwhile, you finely chop the parsley leaves.
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  Speaker 1: You cut the caper berries in half. While the swordfish cooks,
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  Speaker 1: you check frequently that the cooking base stays moist. If
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  Speaker 1: it reduces too much, you add a little hot water.
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  Speaker 1: You always stir gently to avoid breaking the pieces of fish.
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  Speaker 1: When the swordfish is cooked, you remove the skillet from
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  Speaker 1: the heat. You add about two-thirds of the halved caper
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  Speaker 1: berries and the chopped parsley. You stir gently, then you
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  Speaker 1: season with a drizzle of extra virgin olive oil and,
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  Speaker 1: if you like, a grind of black pepper. You divide
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  Speaker 1: the Mediterranean-style swordfish bites among plates. You finish each portion
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  Speaker 1: with the remaining caper berries on top. You serve the
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  Speaker 1: dish hot.