Swordfish With Bread Crumb Salsa

Recipe from Zuni Cafe

Adapted by Florence Fabricant

Published January 15, 1991

Total Time
2 hours
Rating
4(22)
Comments
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—Florence Fabricant

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Ingredients

Yield:6 servings

  • 2 cups fresh crumbs from a dense white bread like Tuscan bread

  • 1 ½ cups extra-virgin olive oil

  • 2 tablespoons white-wine vinegar or champagne vinegar

  • 1 teaspoon finely chopped anchovy fillets or anchovy paste

  • 1 tablespoon fresh thyme leaves

  • 1 tablespoon capers, rinsed and coarsely chopped

  • 1 tablespoon minced shallots

  • 1 tablespoon cracked black pepper

  • 2 pounds swordfish steaks

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

8 grams carbs; 100 milligrams cholesterol; 740 calories; 44 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 65 grams fat; 1 gram fiber; 245 milligrams sodium; 32 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 300 degrees.

  2. Step 2

    Knead the bread crumbs with 2 tablespoons of the oil and spread them evenly in a sheet pan. Bake about one hour, until the crumbs are amber colored and very crisp. Allow them to cool to room temperature.

  3. Step 3

    Mix the vinegar, anchovies, thyme, capers, shallots and cracked pepper in a bowl. Add the crumbs, mix, then add all but 4 tablespoons of remaining olive oil. Mix again. Set aside.

  4. Step 4

    Preheat a grill or broiler. Pat the fish dry and cut into six equal size pieces. Brush on both sides with the remaining oil. Season generously with ground pepper. Grill or broil the fish to desired degree of doneness, about four minutes on the first side, two to three on the other.

  5. Step 5

    Transfer the fish to a platter or individual plates. Sprinkle each portion with some of the bread-crumb mixture and serve.

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Ratings

4 out of 5
22 user ratings
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Comments

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Paul Z

Used panko instead of making my own bread crumbs, and minced leek because I had no shallot. Next time I want to run the grill pan under the broiler to crisp up the topping. This was fine.

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Credits

Adapted from Zuni Cafe

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