Region: Sicily

If you ever walked through the bustling streets of Palermo, Italy, you may have encountered several fishermen selling different types of fish, but sword fish for sure is what grabs the most attention. First because of its sheer size and second because of the long sword, hence the name. While there are many ways swordfish is prepared, this one is know for its tasty crusting made of breadcrumbs which in Sicily is known as ” a muddica.” Not only is this recipe tasty, but it is also light because the swordfish is not fried but roasted. To make the dish even more refreshing, serve it with a tasty salad and lemon.

Recipe:

Pesce spada alla palermitana
4 slices of swordfish
1 cup of bread crumbs
Parsley chopped
Mint leaves chopped
1 clove of garlic chopped
4 tablespoons Olive oil
4 slices of lemon
Salt
Pepper

Directions:

Pour the two tablespoons of olive oil in a pan and brown the clove of garlic. Turn off the heat and add the breadcrumbs to the oil and garlic and toss together. Add the chopped parsley and chopped mint leaves and toss together again to mix evenly.

In a dish, pour the remaining 2 tablespoons of olive oil and add salt and pepper. Mix together. Place the swordfsh in th oil coating both sides, then pass the swordfish in the breadcrumbs and roast in a non-stick pan until cooked. Serve warm with slices of lemon, and if desired, a salad.