Swordfish With Bread Crumb Salsa

Name: Swordfish With Bread Crumb Salsa
Total time: 2 h
Yield: 6 servings
Ingredients: 2 cups fresh crumbs from a dense white bread like Tuscan bread; 1 1/2 cups extra-virgin olive oil; 2 tablespoons white-wine vinegar or champagne vinegar; 1 teaspoon finely chopped anchovy fillets or anchovy paste; 1 tablespoon fresh thyme leaves; 1 tablespoon capers, rinsed and coarsely chopped; 1 tablespoon minced shallots; 1 tablespoon cracked black pepper; 2 pounds swordfish steaks; Freshly ground black pepper to taste

Recipe from Zuni Cafe

Adapted by Florence Fabricant

Total Time: 2 hours
Rating: 4(22)
Comments: Read comments

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Ingredients

Yield:6 servings

2cups fresh crumbs from a dense white bread like Tuscan bread
1½cups extra-virgin olive oil
2tablespoons white-wine vinegar or champagne vinegar
1teaspoon finely chopped anchovy fillets or anchovy paste
1tablespoon fresh thyme leaves
1tablespoon capers, rinsed and coarsely chopped
1tablespoon minced shallots
1tablespoon cracked black pepper
2pounds swordfish steaks
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 300 degrees.
Step 2
Knead the bread crumbs with 2 tablespoons of the oil and spread them evenly in a sheet pan. Bake about one hour, until the crumbs are amber colored and very crisp. Allow them to cool to room temperature.
Step 3
Mix the vinegar, anchovies, thyme, capers, shallots and cracked pepper in a bowl. Add the crumbs, mix, then add all but 4 tablespoons of remaining olive oil. Mix again. Set aside.
Step 4
Preheat a grill or broiler. Pat the fish dry and cut into six equal size pieces. Brush on both sides with the remaining oil. Season generously with ground pepper. Grill or broil the fish to desired degree of doneness, about four minutes on the first side, two to three on the other.
Step 5
Transfer the fish to a platter or individual plates. Sprinkle each portion with some of the bread-crumb mixture and serve.

Ratings

4 out of 5

22 user ratings

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Comments

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Paul Z1 year ago

Used panko instead of making my own bread crumbs, and minced leek because I had no shallot. Next time I want to run the grill pan under the broiler to crisp up the topping. This was fine.

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