Sicilian Style Swordfish
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other ingredients from the Mediterranean region, such as capers, lemon, eggplant, mint and bell peppers.
2 swordfish steaks, about 6 oz each and 1/2-inch thick
1 clove garlic, sliced
1 tablespoon capers, drained
1/4 cup parsley, chopped
1 tablespoon chopped fresh oregano
1 lemon, cut in half
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Cut one lemon half into thin slices and set aside. Juice the other half and set aside.
In a medium skillet with a lid, brown the garlic in oil, then remove it and add the fish, lemon slices and capers.
Season with salt, parsley, and oregano. Turn the fish over.
Drizzle the lemon juice over and finish cooking with the lid on for about 2 minutes more.
Baked Eggplant Slices
1 eggplant, peeled and sliced into 1/2-inch-thick rounds
2-3 plum tomatoes, sliced thin
Extra virgin olive oil
1/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano and
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2/3 cup grated Parmesan cheese
Place the eggplant slices and tomato slices on paper towels and sprinkle both sides of the vegetables with salt. Let rest for 20 minutes. Rinse the eggplant with cool water and blot dry with paper towels. Blot the tomato slices with a paper towel also.
Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil and brush the foil with olive oil.
Mix the cheese with the oregano, basil, red pepper flakes and garlic powder in a small bowl.
Arrange eggplant slices on the prepared baking sheet and drizzle with olive oil.
Sprinkle each slice with half the cheese mixture. Top with tomato slices and sprinkle the remaining cheese mixture on top.
Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. For a crispy top, place the pan under the broiler for 5-10 minutes.
1 bunch asparagus, small/medium thickness, trimmed and cut diagonally into 1 1/2-inch pieces
1 finely chopped shallot
1 garlic clove minced
1/2 cup heavy whipping cream
1/2 teaspoon dried basil
Salt and black pepper to taste
1 cup shredded mozzarella cheese
Preheat the oven to 400 degrees F and lightly grease a 1.5 to 2 quart or an 8×8 baking pan.
Place asparagus in the baking dish and spread them evenly.
In a small mixing bowl, whisk together heavy cream, shallots, garlic, salt and pepper to taste.
Pour cream mixture all over the asparagus.
Sprinkle mozzarella cheese over the top.
Bake for 25-30 minutes until the asparagus are tender and the top of the gratin is golden brown.
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