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Ideale's Green Peppercorn Swordfish

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    Creating a Sharper Swordfish Peppercorn sauce does it in Ideale s Roman style Michael Bauer San Francisco Chronicle Wednesday, April 28, 1999 Maurizio Bruschi
    Message 1 of 1 , May 8, 1999
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      Creating a Sharper Swordfish
      Peppercorn sauce does it in Ideale's Roman style

      Michael Bauer
      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
      years old.

      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
      mascarpone.

      And, of course, the crisp, succulent swordfish.

      Ideale, 1309 Grant Ave. (near Vallejo), San Francisco; (415) 391-4129.
      Dinner Tuesday-Saturday.


      THE SECRETS

      --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

      INGREDIENTS:
      -- 4 swordfish fillets, 8 ounces each
      -- 2 eggs
      -- Breadcrumbs
      -- 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
      securely.

      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.

      Serves 4.

      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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