"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Swordfish Sicilian Style Recipe

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This recipe for Swordfish Sicilian Style, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
aaron rubin
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Swordfish cut down from 1" to 1/2" thickness.
Flour
Bread crumbs
capers
lemon juice
egg (beaten)

Directions:
Directions:
Preparing the fish filet:
When you get the fish in the market it is typically with the skin and with the "red areas" and 1" thick. The skin and red areas should be cut away such that you have a clean filet that you can then cut in half to make two 1/2" thick filets.
Bread the fish with egg, flour, and bread crumbs in that order.
Once the filets are breaded, push cappers into the breading and fish. Once the cappers have been added the fish should kinda look like a chocolate chip cookie.
Fry the swordfish filets in olive oil in a fry pan on medium heat. Prior to serving finish with lemon juice to taste.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1 hour

 

 

 

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