Swordfishconsarde
SERVES 4 // PREPTIME 20 MINS// COOK 30 MINS“Thebottomandtopofthefoodchaincombined,”saysPepperell.“InSicily,
a sardineandanchovysalsais pairedwithpastaforthefamouspastacon
sarde. Here it also complements the mighty and meaty grilled swordfish.”50 gmfinesalt
4 skinlessswordfish
steaks(200gmeach
and2cm-2.5cmthick)
100 mlextra-virginoliveoil
½ onion,finelydiced
½ fennelbulbfinelydiced,
frondscoarselychopped
5 garliccloves,finely
chopped
100 gmfreshsardinefillets,
cutinto1cmdice
50 gmanchovyfillets
100 gmlightlyroastedpinenuts
50 gmcurrants,soakedinhot
waterfor 10 minutes
100 mlchardonnayorwhite
winevinegar
2 tspnutritional yeast
(see note)1 Combinesaltand1 litrewater
in a largecontainerandstirto
dissolve.Submergeswordfishin
brinefor 10 minutes.Rinse,then
patdrywithpapertowels.
2 Meanwhile,addoil,onion,
fennelbulbandgarlictoa small
saucepanoverlow-medium
heatandstiruntilsoftand
translucent(6-8minutes).Add
sardinesandanchovies,reduce
heattolow,andcook,stirring
occasionally,untilanchovies
havedissolved(8-10minutes).
Addpinenutsandcurrants
andcook,stirringoccasionally,
untilflavourshavecombined
(5minutes).Stirin vinegar
andfennelfronds and season
to taste.3 Preheata barbecueora
char-grillpantohigh.Season
swordfishwithsalttotasteand
grill,turningonce,untilmedium
(2minuteseachside).Serve
coveredwiththesauceand
scatteredwithnutritionalyeast.
NoteNutritionalyeast,also
knownassavouryyeast,is
aninactiveformofyeast;it’s
availablefromselecthealth-
foodshops.
Winesuggestion 2013
BonaccorsiRossorelativo
NerelloMascalese.A dark
andearthyrosé,somewhere
betweena roséanda light
red.Thiswouldbeconsidered
a classic match in Sicily.➤108 GOURMET TRAVELLER