Swordfish Calabrian Style

Swordfish Calabrian Style

11

"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."

Ingredients

25 m {{adjustedServings}} servings 453 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Note
  • 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

11
  1. 14 Ratings

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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 Tb...

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...

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 r...