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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

When Danielle Taylor decided to compete in a six-mile civilian military obstacle course last September, she knew two things: she did not want to do it alone and she wanted the challenge to have a purpose. She found a partner in Jeannine DelPozzo and a worthwhile cause in the Morgan Center.

 

Both Taylor and DelPozzo are entrepreneurs; Taylor, of Bish Bash Books in Oyster Bay and DelPozzo of DelPozzo Foods, in East Norwich. Each have a history of using their businesses to support local charities. Bish Bash Books used the iPad give back program to support at-risk children while DelPozzo Foods has supported Island Harvest in their efforts to combat hunger.

Our experience of 9/11 has changed; today it is seen as part of a journey and not an isolated event. On Wednesday, Sept. 10, President Barack Obama spoke to the nation saying the battle against terrorism is ongoing. 

 

That awareness that we had gone through the experience of the fall of the Twin Towers and had rebounded, but the danger is not over, and the battle is still to be won was repeated by Senator Carl Marcellino at the Day of Commemoration at the Oyster Bay 9/11 Memorial Garden on the Western Waterfront on Thursday evening.


Sports

Former football coach and NFL player Bill Curry recently brought a wealth of experience, knowledge and history to a wide audience of student-athletes and coaches at Hofstra University for a lesson on diversity, tolerance and respect in high school athletics.

 

Director of the NYS PHSAA Sportsmanship Committee and Manhasset High School Athletic Director Jim Amen Jr. established the summit and invited Curry as keynote speaker.

Amen Jr. and Section VIII Executive Director Nina Van Erk introduced Curry to a crowd representing more than 37 local high schools.

Hard work paid off for local athletes Christine Grippo of Locust Valley, Kelly Pickard of Oyster Bay, Bernadette Winnubst of Locust Valley, Steven Quigley of Bayville, Catherine Soler of Oyster Bay, Maria Elinger of Oyster Bay, and Armand D’Amato of Oyster Bay Cove, each of whom won awards in a field of some of the best triathletes from all of Long Island and beyond in the 27th annual Runner’s Edge - Town of Oyster Bay Triathlon, held in and around Oyster Bay’s Theodore Roosevelt Memorial Park on Saturday morning, Aug. 23.

Grippo earned top honors in the women’s 30-34 age group with a time of 1 hour, 17 minutes, 36 seconds. Pickard (1:17:39) scored first among the women in the 35-39 age group. Winnubst scored in 1:38:48 to earn third place honors in the Masters Athena Weight Division. Quigley earned the second place award in the Masters Clydesdale Weight Division in 1:23:23. Soler (1:29:12) scored 5th among the women in the 20-24 age group. Ehlinger (1:39:23) was the 4th place award winner in the women’s 55-59 age group. D’Amato (1:42:44) earned top honors in the 70-74 age group.


Calendar

MSA Party - September 17

West Shore Rd. Update - September 18

Harbor Beach Cleanup - September 20


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