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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

Despite the national media attention about Ebola in recent weeks, there is one virus that is actually affecting Long Islanders, Enterovirus D68 (EV-D68), with one of the first cases identified in North Hempstead on Sept. 18 and a recent case on Oct. 15 in Suffolk County, which school officials called for the closing of school, as a health precaution.

Dr. Charles Schleien, chairman of the department of pediatrics at Cohen Children’s Medical Center, said that although the enterovirus is still active, cases are dwindling on Long Island. According to Schleien, approximately 500 cases have been reported this season of enterovirus, at Cohen’s Children Medical Center, with two to six patients being admitted per day.

Matt Bentz, of Forest Hills, was the winner of the Oyster Festival Raffle that took place as the event ended at 6 p.m. Sunday, Oct. 19. He had a choice between winning a 2015 Chrysler 200 three-year lease or $15,000 in cash. He chose the cash. He is the “Perfect Oyster Festival Raffle winner.”

Bentz is a computer systems administrator with Spa Creek Software, a company that writes software for other software developers, and has been to the festival numerous times over the years; in fact, next year he is hoping to sail here on his 24 ft. sailboat. He got it “reasonably” from a friend who was buying up.


Sports

The autumn varsity sports season is well on its way in Oyster Bay. Many young athletes have distinguished themselves. Several fine young athletes excelled right out of the gate and were chosen by the Oyster Bay Hight School coaches as Athletes of the Month for October 2014.

Cross Country Coach Kevin Cotter has athletes who consistently qualify for the states. Picking one to honor is a difficult task. Within this impressive group of talented athletes, one stands out: junior Alex Tosi, who recently broke the 17 minute barrier for a 5K course at Bethpage State park with a time of 16:52. This feat has not been accomplished since 2008.

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.


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