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

Snouder’s Corner Drugstore is up for sale by Laffey Fine Homes. Patrick J. Valente, licensed associate broker said, “I just showed it yesterday morning to an interested buyer.” He said the asking price is $995,000, “just short of a million” and added, “everything’s negotiable today.”

Valente said, “It’s a great building, a town landmark and it does need work. It would be great for retail and maybe offices are a possibility. The heating plant is working and the taxes are a little under $40,000.”

On Saturday, April 5, Bayville Mayor Douglas G. Watson stood at the clock tower on Bayville Road and Ludlum Avenue to announce his bid for re-election, and introduced three trustees running for open spots on the Village Board.

Running along the Taxpayers Party of Bayville, Inc. line, the slate of candidates for trustee includes Kathryn Caulfield, Joseph Peniagua and Gregory Reisiger; each are seeking a four-year term. Watson is seeking re-election to a second four-year term.


Sports

Take nine Friends Academy faculty, almost 250 Upper School students and add in a bunch of criss-crossing yellow and orange dodgeballs and you have the makings of one of the largest Friends Academy fundraisers for the North Shore Sheltering Program in Glen Cove.

On Friday, March 28, the Upper School club W.A.T.C.H. (We Are The Community Helpers) sponsored one of the school’s largest dodgeball tournament ever. Reams of students paid $5 each for the potential honor of taking on the Faculty Team.

“All of the student teams wanted to play the faculty,” said WATCH advisor Judy James. “The event would not have been the same without the teachers. They really motivated the kids to come.”

COPE (Connecting Our Paths Eternally), a grief support organization for parents and families living with the loss of a child, will hold its eighth annual golf outing on May 19, at the Muttontown Club in East Norwich. More than 200 golfers and supporters are expected to attend COPE’s biggest event of the year, which raises 75 percent of the organization’s annual budget. The event brings together individuals, families and organizations to pay tribute to loved ones and honor supporters, and has raised more than $1 million from generous corporate and individual sponsors over the past seven years. For more information about the 2014 COPE Golf Outing, visit www.copefoundation.org.

This year’s COPE event will honor Michael Corpuel and the Corpuel and Brown families from Camp Wayne, the site of COPE-Camp Erin New York City, a free weekend bereavement camp for children and teens ages 6-17. Michael Corpuel is also being honored separately for his unwavering dedication to COPE as a board member and adviser since the non-profit’s inception in 1999.


Calendar

LI Sound Vocal Jazz Ensemble

Saturday, April 19

Annual Egg-stravaganza

Saturday, April 19

Palliative Care

Wednesday, April 23 



Columns

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

Sustainable LI: Getting Good Things Done
Written by Mike Barry, MFBarry@optonline.net

LI’s ‘Most Prominent Lady In Politics’
Written by Michael A. Miller, mmillercolumn@gmail.com