Anton Community Newspapers  •  132 East 2nd Street  •  Mineola, NY 11501  •  Phone: 516-747-8282  •  FAX: 516-742-5867
Attention: open in a new window. PDFPrintE-mail

Preparing Swordfish Italian Style

Correction: In the “Lobster, Chinese Style” column that ran two weeks ago, the time to steam the lobster was missing and it should be 10 minutes.

Alfredo Viazzi’s restaurants in New York City’s Greenwich Village were especially well known for their Italian seafood dishes. I often enjoy preparing Viazzi’s recipes for friends and family including Branzino in the bass family prepared in seaweed, cold stripped bass with garlic butter, baccala al verde, and fish stew Livorno Style. 

 

But Viazzi’s swordfish messina style was one of my favorites. It reminds me of the many memorable meals I ate at Viazzi’s when I lived in the New York City area. His food was exceptional and reminded me of the trattoria dishes of Italy. 

 

Alfredo’s small cafes are a thing of the past however, even though chef owners like Lydia Bastianich and Mario Batali among others continue to specialize in the Italian brand and elevate it to new heights. Yet small, privately-owned cafes or trattorias are less common today. The Little Italys of New York, or Providence, RI’s Federal Hill, or San Francisco’s waterfront Italian cafes are disappearing although Italian cuisine has become more popular than ever.

 

As restaurant styles change and recipes come and go with the times, so too do the foodstuffs and species we have enjoyed in the past change — and sometimes they even disappear. Weakfish, also known as sea trout, were among the most delicious of salt water meals. Sadly, they no longer can be found in the waters of North America. Bluefish are so plentiful today that many fish markets have chosen not to sell them at the low prices they bring. Cod on the other hand is becoming scarce and prices have subsequently risen. In fact, growing numbers of fish markets do not even carry cod. Tilapia, catfish, and much of the salmon sold today are all farm raised, which are not as flavorful as fish caught in the open ocean.

 

Swordfish on the other hand is available and the mercury found in previous years has decreased significantly. And it still is caught in the wild. The recipe Alfredo Viazzi provides us is as special as ever although partially fried. I have reduced the amount of butter and oil making the dish healthier than in the past.

 

Swordfish Messina Style

 

Serves 6

 

Ingredients

 

• 2 lbs fresh swordfish, cut in 6 equal slices

 

• ½ cup flour

 

• ¾ cup olive oil

 

• 4 tbs sweet butter1 large yellow onion, peeled 

   and thinly sliced

 

• 1 ½ tbs red wine vinegar

 

• Sea salt and white pepper to taste

 

• 1 tbs chopped parsley

 

• Pinch of ginger

 

• Pinch nutmeg

 

• ½ cup dry white wine

 

Directions

 

Wash swordfish under cold water and dry well. Dust with flour. Heat with ½ cup olive oil until very hot, several slices at a time, 3 minutes for each side. Set aside. Preheat oven to 350 F.

 

Heat ¼ cup oil with ½ tablespoon butter in a skillet, and sauté onion to a golden, translucent color. Add wine vinegar and let evaporate. Add ¼ teaspoon of salt and a pinch of white pepper , parsley and ginger. Drain off oil and butter, and set onion aside.

 

Break up remaining butter into chunks in a baking dish, add nutmeg and wine, and place in preheated oven. When butter is melted and wine reduced, (about 6 minutes), arrange swordfish in dish, and spoon butter over it. Sprinkle with salt and pepper. Cook about 5 minutes. Cover each piece with onion, and cook another 3 minutes. Spoon juices over fish, and serve. Mangia!

News

You may not actually see who is leaving books and magazines for the commuters at the Locust Valley Train Station, but those who have nicknamed these delightful and dedicated women the “Book Ladies.”

Sue Klein and Joan McCauley, who are Friends of the Library, have been collecting donated books from the community and displaying them at the Long Island Railroad waiting area every week. The Book Ladies have also displayed Locust Valley Library programs so that commuters are aware of all the wonderful events that are going on.  

There will be a different look to the Oyster Bay-East Norwich Board of Education come September. Assistant Superintendent for Finance and Operations Christopher Van Cott is leaving his position to take a similar role in the Oceanside School District. He is following in the footsteps of past OBEN School Superintendent Dr. Phyllis Harrington, who also left to take a similar position in Oceanside last year. The district will begin their search for a replacement for Van Cott this summer.


Sports

The Varsity Baseball Team finished the season with a league record of 11-3-1. In the playoffs, the team swept Carle Place in a best of three set to advance to the county finals vs. Wheatley at Hofstra University. The team finished the season as County runner-ups. The team was a nice combination of veteran varsity leaders and new comers to the varsity with six senior players and four freshmen on the squad. Along with four juniors, the team maintained the winning ways of a program that has won the league championship 7 out of the last eight years and won the county championship 6 of those years. Senior Berkeley Golon, Junior Jackson O’Neill, and Junior Stephen Spiegel received All-County honors. Senior Robbie Venegas and Freshman Harrison Treble received All-League honors. With two All-County pitchers coming back and four freshmen going into their second varsity season mixed with the other juniors and new players coming up from another successful JV season, the team expects to continue to work towards the goal of another county title next season.

The 2014 Oyster Bay High School Lady Baymen varsity spring track team recently completed a most memorable and record breaking season. Two school records were shattered this season; one relay record and one individual. Oyster Bay’s 4x800 meter relay team comprised of seniors Nicole Giannetti, Cassandra Iacono and juniors Linda Cameron and Rachel Wesley, broke the existing school record, and later broke their own record with a time of 10:01.56 at the Section VIII State Qualifier Meet on May 29.

Nicole Giannetti‘s senior year as a member of the Oyster Bay Girls’ Varsity Track team will also be one that will be long remembered. In addition to helping break the school’s 4x800 meters relay record, Giannetti broke the school’s 2000 meter steeplechase record, with a time of 7:23.79. Winning the 1500 meter run in very dramatic fashion at the Nassau Coaches Invitational, with an amazing time of 4:59 was a memorable mid-season highlight. Giannetti earned All-Conference honors in both the 1500 meters and 3000 meter runs and All County honors in the 2000 meter steeplechase. Giannetti qualified for the New York State Track and Field Championship in the 2000 meter steeplechase, finishing fifth and thus earning All-State honors. Giannetti was recruited by Haverford College to run for them when she attends this fall where she will study bio-chemistry.

Calendar

OB Band Concerts

Wednesday, July 23

Music Under The Stars

Friday, July 25

Annual Chicken BBQ

Saturday, July 26



Columns

1959: The Year The Music Stopped Playing
Written by Michael A. Miller, mmillercolumn@gmail.com

The Eccentric Heiress Of ‘Empty Mansions’
Written by Mike Barry, MFBarry@optonline.net

Yellow Margarine And A Pitch For The Ages
Written by Michael A. Miller, mmillercolumn@gmail.com