Thursday, September 3, 2009
Swordfish in September
When we lived in Massachusetts August and September were the months for grilled swordfish. I would have to say that along with bluefish it was our favorite fish. Today, we can't get bluefish at all on the west coast and swordfish is prohibitively expensive, so nostalgia is the inspiration here. Swordfish are big pelagic billfish found widely distributed throughout temperate, subtropical, and tropical waters of the worlds oceans and seas. Swordfish are found in coastal as well as in oceanic areas and are the only member of the family Xiphidae. We always cooked swordfish in the Sicilian style which I find to be the best way, and that usually meant grilled. We liked our swordfish cut one inch thick, but Sicilians prefer it thinner, maybe a half inch thick. The thinner slices is what you'll need to make this once common recipe in our household, involtini di pesce spada. It's really a don't miss.
[Photo: Swordfish in the Vucciria market, Palermo, 1989, Clifford A. Wright