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Swordfish Salmoriglio with a Zucchini Timbale
Ingredients:
- 4 Swordfish Loin Steaks (7 or 8 Oz each)
For the timbale:
- 1 large zucchini, sliced in 1 ½ inch pieces
- 4 sundried tomatoes
- 4 slices of mozzarella
- 2 spoons of extra virgin olive oil
For the salmoriglio:
- 1/2 cup extra virgin olive oil (very green)
- 1/4 cup lemon juice
- 2 tablespoons finely chopped parsley
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
Directions:
For the salmoriglio:
- Mix the salmoriglio ingredients in a small bowl until well combined, cover with plastic wrap and let stand for at least an hour before serving.
For the timbale:
- Season the zucchini with salt and pepper, in a hot sauté pan sear the zucchini until golden brown.
- Once both sides are seared set aside.
- Build a timbale with a piece of zucchini in the bottom, then a piece of sundried tomato, mozzarella and top with a piece of zucchini.
- Brush the fish with olive oil, season with salt and pepper and place on the grill, sear each side of the steaks or to desired doneness.
- Place the timbales in the oven until mozzarella starts to melt.
- Stir the salmoriglio sauce, set the fish on plates and dress them with generous spoonfuls of salmoriglio.
- Serve with the timbale
