Do you want to add some twist on your swordfish dish? If you don’t have much time to cook but you want a delicious dish, this recipe is a must try. Similar to ceviche, this is a simple technique to cure fish in lemon juice and white wine. Marinated for an hour, the acidic juice “cooks” the thin fish slices, that then get bathed in good olive oil to finish.
In the Japanese Washoku kitchen, emphasis is put on diverse cooking techniques within one meal – poaching, frying, baking, serving raw, etc. I love this approach because it gives the meal a diverse balance of textures, temperatures and tastes. It makes things more interesting. It also makes things easier on the cook because you’re not wearing yourself thin (or boring your eaters) on the stove alone. This oil-cured swordfish embodies Washoku. It starts the meal with something bright, mildly acidic, meaty, earthy from the coriander, and luscious from the olive oil. It’s a great segue into something hot from the oven, stovetop, or fryer.
The foundation for this recipe comes from the cookbook, Olive Oil: From Tree to Table, by Peggy Knickerbocker. It’s an incredibly versatile recipe, and I’ve adapted it liberally. Once you learn the basic technique, I imagine you will too.
Oil Cured Swordfish
6 ounces fresh swordfish
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
Good extra virgin olive oil to cover
1/2 teaspoon whole coriander
Freshly ground black pepper
Leading with the heel end of your knife blade, pull it toward you to make very thin slices of the swordfish. Lay the slices in one layer in a large, flat casserole dish.
In a small bowl, whisk together the white wine, lemon juice and salt to combine. Pour this mixture over the raw fish slices and allow to rest for 1 hour at room temperature.
Meanwhile, zest the orange, then segment (supreme) it, slicing the segments again in half lengthwise. Reserve both. Toast, then grind the whole coriander in a mortar & pestle.
Remove the fish slices from the marinade and set them atop a large piece of paper towel set on a plate. Top with another piece of paper towel to cover and gently press to dry.
Transfer the fish slices to a serving platter, arranging them in a single layer. Drizzle with olive oil to just cover. Scatter the orange segments, zest and ground coriander over them and sprinkle with a bit of sea salt and freshly ground black pepper.
Ways to adapt Oil Cured Swordfish:
-Very lightly dress arugula with fresh lemon, olive oil and pepper and serve it atop the cured swordfish.
-Serve a simple salad of thinly-sliced fennel and red onion, olives and orange segments atop.
-Omit the coriander and sprinkle fennel pollen instead.
-Oil cured swordfish can also be preserved in a jar, covered in oil and refrigerated for up to two days.