Swordfish parmigiana. It can be served hot, warm, room temperature, or simply cold from the fridge. Rinse and dry the aubergines and fry them in hot oil. Remove the skin of the swordfish.
Swordfish Parmigiana is a hearty Maltese dish, with eggplant. It is simple and yet elegant. (Photo Attributed to Author: Maderibeyza) Swordfish parmigiana Sicily. A beautiful island full of flavours!
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, swordfish parmigiana. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Swordfish parmigiana is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. Swordfish parmigiana is something that I have loved my entire life.
It can be served hot, warm, room temperature, or simply cold from the fridge. Rinse and dry the aubergines and fry them in hot oil. Remove the skin of the swordfish.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have swordfish parmigiana using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Swordfish parmigiana:
- {Take 1 of aubergine.
- {Prepare 200 g of or so of swordfish or salmon thinly sliced.
- {Make ready of Tomato passata.
- {Take of Pecorino cheese.
- {Make ready of Flour for dusting.
- {Get of Oil for frying.
- {Get to taste of Salt.
If you can't find swordfish, salmon is good too. This is rich and sooooooo tasty. #italian #seafood #fish. Brush swordfish with flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in oven until medium.
Instructions to make Swordfish parmigiana:
- Wash, slice and dry the aubergine well using kitchen paper. Lightly flour. Fry gently in oil until golden brown. Drain well on kitchen paper.
- Put a blob of passata on kitchen paper. Add a slice of aubergine. Then swordfish, passata and pecorino and a tiny bit of salt.
- Continue layering until you've finished your ingredients. Bake at 180 for about 20-25 mins :).
While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown. Add chicken stock and stir in butter to thicken. Dip swordfish in lemon juice, then in melted butter. Turn and spread with mayonnaise mixture. A beautiful island full of flavours!
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