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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

The Oyster Bay community paid tribute to award winning journalist Marie Colvin at Oyster Bay High School on Saturday, Oct. 11. The school library was officially dedicated in her name and a portrait of the journalist who died on the frontlines in Syria in 2012 was proudly displayed at the entrance of the library. The event was put together by members of the Oyster Bay class of 1974 who held their 40th class reunion over the weekend.

Oyster Bay High School Principal Dennis O’Hara gave a short speech in honor of Colvin’s name. Nassau County legislators Judi Jacobs and Donald MacKenzie also gave speeches, along with Colvin’s sister, Catherine Colvin, and Donna Fiore-Houman, who helped coordinate the event. Both were members of the class of ‘74. Founding dean of the School of Journalism at Stony Brook University, Howard Schneider, also gave a small speech at the end of the ceremony.

Some people deserve a long obituary: in a way, it is a tribute to the number of people’s lives they have touched, so for Dottie Brandt, it is a given. A long line of mourners stretched down the street from the Francis P. DeVine Funeral Home, in Oyster Bay, where Dorothy R. Brandt, known to everyone as “Dottie,” was laid to rest, soon after her death on Friday, Sept. 12.

Dottie was a beautiful woman that age couldn’t change. When your warmth, spirit and love come from the inside, it keeps the outside looking bright and fresh. Dottie was always smiling, full of energy and always willing to help people.


Sports

5- and 6-year-old Peanuts

The Little Generals (Peanuts) stepped out into the cold Sunday morning ready to give the home crowd a show as they battled the Bellmore Braves, and that’s just what they did as the Generals beat the Braves 14-7. The teams battled to a first half tie as the Generals’ touchdown came on a 26-yard run by Kody Gehnrich, thanks to great blocks by John (Jack) Grace and Jack Symanski.

In the second half, where the Generals are usually at their best, the defense shut out the Braves as Rodney Hill, Jr. and Brandon Babel stepped in on the defense line to create a great push to allow Francesco Allocca to make eight tackles. The offense got a big boost with Allocca being allowed to play RB after playing QB the past two games, and boy did he respond behind great lead blocking from Luca Granito. Allocca carried the ball nine times for 60 yards and a TD coming on the last play of the game.

The Diane Whipple Foundation with the cooperation of Manhasset PAL, Manhasset School District and St. Mary’s High School Athletic program has announced a premier College Division I Women’s Lacrosse Scrimmage day on Saturday, Oct. 18.

Competing in this great event will be Columbia, Fairfield, Michigan, Sacred Heart, Stonybrook, UCONN, UMASS, and USC.


Calendar

Boys & Girls Club Gala

Thursday, October 23

Halloween Party

Saturday, October 25

Property Tax Exemptions Workshop

Tuesday, October 28



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