Swordfish is so plentiful around the waters of Sicily and so spectacularly fresh that I eat it at least 4 times a week whenever I go back home. While preparations run the gamut from simple grilling with a gloss of oil, to a spectacular 'Swordfish Wheel' centerpiece course for parties, Agata often enjoys the steaks baked with typical Sicilian condimenti. This dish is very easy to duplicate at home without investing too much time.
1 tbs. Sicilian capers in salt (if available) rinsed well and dried
2 cloves garlic, peeled
small handful fresh Italian parsley
½ cup A&V Sicilian extra virgin olive oil
1 cup fresh breadcrumbs
3 swordfish steaks
pinch of salt & fresh ground black pepper
In a blender combine Sicilian capers, garlic, Italian parsley, and Sicilian extra virgin olive oil. Whir all into a paste and then toss with fresh breadcrumbs:
Lightly brush swordfish steaks with olive oil and pat a layer of the caper/garlic/parsely/breadcrumb mixture on top.
Bake in 450° oven for 10-15 minutes, testing for doneness.