Ideale's Green Peppercorn Swordfish
- Creating a Sharper Swordfish
Peppercorn sauce does it in Ideale's Roman style
San Francisco Chronicle
Wednesday, April 28, 1999
Maurizio Bruschi is a fourth- generation Italian cook who began working
with his grandmother in the family restaurant in Rome when he was only 15
Ten years later, he came to San Francisco and worked in various
restaurants, but his first love always has been Roman cooking.
His dishes, such as Swordfish with Peppercorn Sauce, have a lusty
simplicity with maximum flavor derived from minimum ingredients. Here the
fish fillets are breaded with crumbs and fried to a golden crunch over high
heat. All that's needed to complete the dish is lemon and green
peppercorns. It takes just 10 minutes to prepare.
Bruschi has cooked at and owned several restaurants around the city,
including Pazzia and Bonta, but he has been at Ideale in North Beach since
1993. In this simple storefront restaurant that exudes casual charm, he
indulges his Roman roots and produces seafood salad, beef wrapped in
radicchio with balsamic vinegar, and prosciutto wrapped around pears with
And, of course, the crisp, succulent swordfish.
Ideale, 1309 Grant Ave. (near Vallejo), San Francisco; (415) 391-4129.
--Pressing the crumbs. The breadcrumbs need to be pressed firmly into the
fish so the coating sticks. This results in a crisp, crunchy exterior.
--Cooking the fish. Swordfish is best when just cooked through. If it's
undercooked, it will be gummy.
IDEALE'S GREEN PEPPERCORN SWORDFISH
-- 4 swordfish fillets, 8 ounces each
-- 2 eggs
-- 8 teaspoons extra virgin olive oil
-- Salt to taste
-- 1 teaspoon green peppercorns
-- Juice of 4 limes or 2 lemons
-- 2 teaspoons finely chopped Italian parsley
-- 1 teaspoon chopped green onion
INSTRUCTIONS: Rinse the fish fillets and pat dry. Beat the eggs in a bowl.
Working with one fillet at a time, dip the fish into the beaten egg,
turning to coat, then roll in breadcrumbs, turning so both sides are well
covered. Press the fillet with both hands to make the crumbs adhere
Heat 2 tablespoons of the oil in a large frying pan. Add the fillets and
saute over high heat for 2 minutes on each side. Season with salt then
transfer to paper towels to drain for a minute or two. Arrange on a heated
platter and set aside in a warm spot.
Combine the green peppercorns, lime or lemon juice, the parsley, green
onion, a pinch of salt, and the remaining 2 teaspoons oil; mix well. Pour
over the hot swordfish.
PER SERVING: 395 calories, 48 g protein, 2 g carbohydrate, 21 g fat (5 g
saturated), 194 mg cholesterol, 238 mg sodium, 0 g fiber.
Michael Bauer is The Chronicle's food editor.
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