Grilled breaded swordfish

Grilled breaded swordfish

Pesce spada muddica

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

Muddica is a sort of magic ingredient for Sicilians. Basically, it is fresh, flavoured breadcrumbs, which are used in a variety of ways – to stuff sardines, to coat a slice of fish to be grilled, as here, or even as a cheap, delicious alternative to sprinkling Parmesan on pasta.

Ingredients

Quantity Ingredient
4 swordfish steaks
150g fresh white breadcrumbs, finely processed
2 tablespoons extra virgin olive oil
1 garlic clove, peeled and puréed
1 tablespoon parsley, very finely chopped
salt
pepper

Method

  1. Preheat the grill to medium-hot, and have the fish at room temperature.
  2. Place the breadcrumbs, olive oil, garlic and parsley in a bowl and season to taste with salt and pepper. Mix the ingredients with your fingers to obtain almost moist but loose breadcrumbs. Coat the fish steaks with the breadcrumb mixture on both sides.
  3. Put the coated steaks under the preheated grill and cook for 5 minutes on each side. Serve with a rocket and chicory salad.

To make it more special

  • Cheese is not usual with fish, but you can add a little freshly grated Parmesan to the breadcrumbs for the coating, about 50 g. It changes the flavour very subtly, and is good with tuna or swordfish.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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