Bistecca di pesce spada ai ferri con verdure

Pesce spada ai ferri con verdure

Ai ferri refers to a cooking technique in which the food items are prepared, usually by grilling on the pan, without any other ingredients like oil or additional spices. The oily and relatively firm swordfish is an excellent choice to be prepared this way. Swordfish have been fished widely since ancient times, among others in the sea between Sicily and Calabria, and in those regions it is a typical dish. Contrary to popular belief, the aptly named swordfish doesn’t use the ‘sword’ to spear, but instead it utilizes it to injure the prey animal to make for an easier catch. Undoubtedly among the fastest fish species, the swordfish mainly relies on its great speed and agility in the water to catch its prey. According to some sources, swordfish could even reach the speed of 60 mph or 97 km/h.


swordfish steaks, ca. 1 inch thick

salt and pepper to taste

olive oil

1 zucchine, sliced

1 eggplant, sliced

1 red bell pepper, sliced

3 tomatoes, sliced

1 lemon, sliced


Fry the swordfish steaks in a pan without any oil for a few minutes. Fry them on both sides, and season with salt and pepper.

Set the sliced vegetables into an oven tray that has been greased lightly with olive oil. Season with salt and pepper and bake in the oven, preheated to 200 C/390 F, for about 20 minutes. Enjoy in good company, and serve each plate with a lemon slice.

Pesce spada ai ferri con verdure



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