Swordfish Sicilian-Style

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

A bright, balanced dish inspired by Marcella Hazan’s philosophy of simplicity — fresh citrus and herbs, and clean technique come together in this timeless preparation. A celebration of southern Italian flavors and the elegance of restraint.

Prep Time:

10 Minutes

Cook Time:

10 Minutes

Yield

4 Servings

Ingredients

2 T. lemon juice, strained of pulp and seeds

1 T. salt

2 T. oregano, chopped fresh (or 1 t. dried)

1/4 C. extra-virgin olive oil

Freshly ground black pepper

2 pounds swordfish steaks, cut 3/4-inch thick

Preparation

Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes (internal temp 140). Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

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