Baked Swordfish

Pesce Spada Allo Sfincione

Cooking With Nick Stellino
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Ingredients:

2 oinions, thinly sliced
1 tablespoon lemon juice
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes
2 teaspoons chopped garlic
3/4 cup water
2 teaspoons chopped fresh parsley
3/4 cup Tomato Sauce
1/4 cup Chicken Stock
1 cup clam juice
2 teaspoons sugar
4 (6-8 ounce) sworfish fillets, about 1/2-inch thick, removed skin
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons grated Romano cheese
1/3 cup + 4 tablespoons Italian Bread Crumbs

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Serves 4
Printable Version
Preheat the oven to 450 F.
Place the slice onions, lemon juice, oregano, red pepper flakes and chopped garlic in a medium nonstick saucepand and cover with the water. Bring to a boil and simmer until all the water has evaporated, 10-12 minutes. Add the parsley, tomato sauce, chicken stock, clam juice and sugar, bring to a boil and simmer 8-10 minutes, until the sauce is very thick.
Pound the fish slices to flatten them slightly. Brush them with 1 tablespoon of the olive oil and sprinkle with the salt and pepper. Coat with 1/3 cup fo the bread crumbs, pressing well to make a uniform coating.
Pour the remaining tablespoon of olive oil into a large ovenproof dish, making sure the bottom is completely covered. Place the swordfish slices in the dish, top with the sauce, and sprinkle with the Romano cheese and the remaining bread crumbs, Put in the preheated oven, reduce the heat to 400 F and cook for 10-15 minutes, testing for doneness after 10 minutes.
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