Pesce Spada Sciliano Recipe

This easy and simple Sicilian Swordfish goes well with your Adobo Pomodoro

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It’s here! Kinda. My new blend, Cali Guisada, will be officially released to the public on September 1, 2024.

But, you, my newsletter subscribers…are getting an early access ahead of the general public! Yay you! Click on the photo above for more info.

I wanted to create a seasoning blend that contained the flavors that reminded me of the little walk up window restaurant tucked into the fibers of my childhood neighborhood in Sacramento. It was called Vicky's Burritos. I wanted a seasoning blend that reminded me of their Pork and Steak Chicana guisadas wrapped in a hot and charred homemade flour tortillas. A dish that I have spoken about that seems very endemic to the California Central Valley. The blend is a little sweet and smoky. 

Which means I urge you to add a healthy amount of spicy chiles (fresh, dried or ground) to complement the full complexity of Cali Guisada. I didn't add chiles to the blend because I wanted to be sensitive to those who are allergic to capsicum. UPDATE: There is a small amount of Cobanero chile in the blend. I'm very sorry I left that out. Just in case you're sensitive/allergic to capsicum.

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PESCE SPADA SICILIANO RECIPE

Yields 2

2 thin swordfish cutlets

2 teaspoons salt free adobo

Salt, to taste

1/4 cup Breadcrumbs (plain or italian, doesn’t matter)

2 tablespoons Olive oil

2 tablespoons butter

Lemon

Rinse and pat your cutlets dry

Season your cutlets with salt and adobo. Sprinkle bread crumbs onto the cutlets. Make sure to press the seasonings and bread crumbs into the cutlets.

Over medium high heat in a skillet, add olive oil and butter. Place your cutlets into the oil and butter. You’re not deep frying or shallow frying. We’re just adding enough oil to sear off the fish and get it crispy. Allow to sear for 5-7 minutes or until the breadcrumbs are golden brown and crispy.

Serve with a wedge of lemon and my Adobo Pomodoro

That’s it!