Chef Chuck's Swordfish Sandwich

Panino al Pesce Spada


An elegant meaty swordfish steak sandwich served on a bed of mixed greens, topped with garden fresh tomatoes, capers, balsamic vinegar and olive oil. A healthy and satisfying fish grilled on my favorite ciabiatta roll.  Look for this recipe and others in the new edition of Lodge's Cookbook coming soon.

Swordfish Sandwich
2 fresh swordfish steaks
extra virgin olive oil
salt and pepper
mixed greens
tomatoes
capers
balsamic vinegar
2 baguettes


Wash and pat dry steaks, coat both sides with olive oil, salt and pepper. Heat grill and cook swordfish 3-4 minutes on each side. Assemble sandwich with greens, fish, tomatoes, capers, balsamic vinegar and olive oil.
Ricette by Chef Chuck's Cucina

Chef Chuck's Grilled Swordfish

Pesce Spada alla Siciliana

Today's catch of the day, was swordfish, fresh from the fish market. I first marinated the swordfish, and then grilled it. So simple yet so delightful for a summer dish, served with garden picked tomatoes and a wedge of lemon.  Swordfish is quite popular in Sicily, and this is one of the many ways to prepare this fish.  

Grilled Swordfish

1 swordfish steak

1/4 cup olive oil

juice of 1/2 a lemon

1 tablespoon capers

1 tablespoon fresh oregano

salt and pepper to taste

lemon wedges

Wash and pat dry fish salt and pepper both sides.  Combine all ingredients and marinate the fish for at least 30 minutes.  Remove and place on oiled hot grill, cook for 3 minutes on each side.  Spoon marinade over fish and serve.  Serves 2

Chef Chuck's Swordfish Stew

Pesce Spada!


I can remember walking early in the morning on the streets of Sicily, and there was a long line coming out of a very small shop. I peeked in and saw the neighborhood fishmonger cutting slices off a huge 100 pound swordfish. He said this will be gone by noon. It does not get any fresher than that, so when purchasing your fish only get the freshest you can find. I have a passion for swordfish steaks and this particular recipe is my winter reserve. The fish with its meaty flavor pairs up well with the salty capers. All these wonderful flavors and smells really warms me up. If you can't purchase fresh swordfish, tuna can be substituted.


Chef Chuck's Swordfish Stew 
1 pound swordfish 1/2 inch thick
3 tablespoons extra virgin olive oil
1 onion sliced
3 celery stalks chopped
2 carrots chopped
3 garlic cloves minced
black pepper to taste
1/4 cup black olives sliced in half
1 tablespoon capers
1/4 cup chickpeas
2 cups San Marzano tomatoes
1 cup water
2 cups vegetable broth
1 bay leaf


In a large pot heat 2 tablespoons olive oil cook your soffritto, which is onions, celery and carrots for 5 minutes. Add garlic for another minute. Now add black pepper, olives, capers, chickpeas, tomatoes, water, broth and bay leaf. Bring to boil and then simmer for 20 minutes with lid on stirring occasionally. Add fish whole or cut in half put lid back on and simmer 5 minutes. Ladle soup in bowl and drizzle olive oil on top.