Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, swordfish parmigiana. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Made with alternate layers of swordfish, fried eggplant, parmesan, and tomato sauce–flavored with onions, garlic, and basil and spiced up with some red chili flakes– Swordfish Parmigiana is an interesting variation of the more famous eggplant dish. It can be served hot, warm, room temperature, or simply cold from the fridge. If your swordfish has skins on it, remove them, and slice the flesh thinly.

Swordfish parmigiana is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Swordfish parmigiana is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook swordfish parmigiana using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Swordfish parmigiana:

1. Make ready 1 aubergine
2. Make ready 200 g or so of swordfish or salmon thinly sliced
3. Take Tomato passata
4. Take Pecorino cheese
5. Prepare Flour for dusting
6. Get Oil for frying
7. Make ready to taste Salt

Remove the skin of the swordfish. Combine mayonnaise and Parmesan cheese; spread over fish. I soaked the swordfish steaks in milk for about half an hour to remove the extra fishy taste then seared the steaks in a well-oiled hot cast iron skillet on both sides. I added all the other ingredients using golden raisins omitting the onion and substituted canned diced tomatoes with the juice and sunflower seeds for the pine nuts.

Steps to make Swordfish parmigiana:

1. Wash, slice and dry the aubergine well using kitchen paper. Lightly flour. Fry gently in oil until golden brown. Drain well on kitchen paper
2. Put a blob of passata on kitchen paper. Add a slice of aubergine. Then swordfish, passata and pecorino and a tiny bit of salt
3. Continue layering until you've finished your ingredients. Bake at 180 for about 20-25 mins :)

When you coat swordfish in Parmesan cheese and breadcrumbs and bake a golden brown crust forms. The red pepper flakes and lemon zest spiced coating gives the flavorful swordfish a crispy texture without the extra greasiness of being fried. The baked swordfish turns out crunchy on the outside and moist and tender on the inside. The simple aioli makes the perfect creamy dipping sauce. Transfer to a cooling rack set on a baking sheet and.

So that is going to wrap it up for this exceptional food swordfish parmigiana recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!