Swordfish Calabrian Style Recipe - Allrecipes.com
Swordfish Calabrian Style Recipe
  • READY IN 25 mins

Swordfish Calabrian Style

Recipe by  

"This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a medium bowl, mix together 2 tablespoons of the olive oil, lemon juice, salt and pepper. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade, and pat dry.
  2. Heat the remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, then add the fish. Brown the chunks of fish on all sides, then remove from the pan, and set aside.
  3. Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2003

Seeing as how my mother is from Calabria, I thought I would give this recipe a whirl, and am I glad that I did! Thanks Salvatore, this was delicious, very easy to follow. I had no trouble with rubbery fish.

 
Most Helpful Critical Review
Feb 03, 2003

maybe it was the fact that the recipe was poorly written, or that the fish is cooked too many times, but my family and I thought this dish was horrible. First off, 3 Tablespoons divided is 1½ Tbsp., yet the first line says marinate the fish in 2 Tbsp. of oil. Secondly, The swordfish was way too tough from being marinated in lemon, which partially cooks it, being fried and THEN finally being boiled in wine.. and it was ALOT of wine. No time limit was stated as to boiling it off before putting the fish back in. We had rubbery swordfish in wine. Next time, I would not fry the fish with the onions and would put it in at the very end after the wine had completey cooked off.

 
Sep 07, 2011

I originally gave this recipe 3 stars, thinking that the fava beans were no good. My notes I made on the recipe said they were "yucky" tasting. I have since made it again and have decided that this entire recipe is "yucky." I used canellini beans and it was baaad. My family hates it. I hate it. I threw this recipe away. I won't waste my time with it again.

 
Nov 23, 2010

this was great. I didn't have canned fava beans so I had to cook them myself. I cooked them in the pressure cooker which did an ok job, but left some of them mushy. this actually worked to this recipes advantage because it created a kind of white wine, onion, fava bean sauce which really went well with the swordfish. Not sure how that person overcooked the swordfish, it came out perfect for me.

 
Mar 12, 2010

I'd have to agree with some of the other comments about the reviewer who thought the fish was rubbery. They must be cooking-challenged or maybe they used inferior quality fish. I made this last night and my wife and I both loved it! It's light, but filling and totally delicious! definitely a keeper. I used butter beans instead of favas, but any meaty bean would work. I also suspect that halibut would work great if you can't find swordfish. Nice work, Salvatore! YUM!!!!

 
Aug 02, 2007

Wow, what an amazing recipe! I went out on a limb and tried this recipe for the first time for some friends during a dinner party. The response was overwhelming! I had no problem with chewy fish or an excess of wine in the finished product. I will definitely use this one again!

 
Oct 06, 2004

I saw this in my recipe book after forgetting about it for 2 years, and I remembered how much I liked it. I don't remember any rubbery fish problem. I can't wait to make it again!

 
Jan 14, 2012

Yummy. My husband isn't a big fan of sword fish. But this tastes pretty good.

 

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Nutrition

  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 402 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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