Chicken piccata

For ➍
2 boneless, skinless chicken breast halves, butterflied (halved horizontally)
30 all-purpose flour, sifted
coarse salt & freshly ground pepper
2 tbs olive oil
3 tbs unsalted butter
2-3 tbs dry white wine
3 tbs fresh lemon juice
2 tbs salt-packed capers, soaked in water for 20 m, then drained, rinsed, & drained again
1 tbs chopped fresh flat-leaf parsley

Place chicken between plastic wrap or in plastic bag. Pound evenly until about 0.5 cm thick.*
Spread flour in a shallow dish; season with 1 ts salt and ¼ ts pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
Heat the oil and 1 tbs butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 m for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 s. (If the liquid is reducing too quickly, before all the browned bits have been incorporated, remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tbs butter and swirl until melted and combined, then add parsley and season with salt as desired.***
Immediately pour the sauce over the chicken, and serve.***

*Or put the chicken between sheets of wax paper. Pound it with a hammer or a pan or use a rolling pin.
**Shallots or garlic can be added with capers and slices of lemon. After reduction, butter is stirred in to finish the sauce.
***Serve it, like the Italians, after the pasta as secondo. Serve with vegetables or a salad.

Several authorities believe the name veal piccata, like chicken Parmesan and pasta primavera, was coined by Italian Americans in the United States in the 1930s.
Piccata is an Italian word, the feminine form of the word piccato, meaning 'larded'. It is also spelled picatta or pichotta. It is a translation of the French piqué, participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means 'sliced, sautéed, and served in a sauce containing lemon, butter and spices'. In Italian, piccata dishes are often referred to using the umbrella term, scaloppine, of which piccata constitutes just one variety.
Traditionally, the Italians use veal (piccata di vitello al limone) or swordfish (pesce spada con capperi e limone). In the USA, the best known dish of this sort uses chicken (hence: chicken piccata). In the United States, it is usually served with a starch, such as pasta, polenta, or rice.
Try a quick chicken piccata recipe.

Japanese grilled soy ginger swordfish

For ➍
600-800 g swordfish steaks
4 tbs soy sauce
2 tbs sake
2 tbs mirin
1 tbs sugar
1 tbs lemon juice
1 tbs vegetable oil
1 tbs oil
2 garlic cloves, minced
2.5 cm piece fresh ginger root, peeled & chopped fine
2-3 scallions, minced

Combine marinade ingredients in a shallow dish. Place swordfish and cover with marinade. Let marinate for at least 1 h.
Remove fish from marinade. Pour marinade into small saucepan over high heat, and cook until thickened.
Grill swordfish on both sides over medium heat over prepared charcoals, brushing marinade over fish as it cooks.
Place swordfish on serving plates. Spoon any leftover marinade over the fish and top with minced scallions.*

*Serve with steamed rice, or with quinoa, couscous or steamed vegetables. Since the sauce is so tasty, serve with something that absorbs the sauce. Grilling always yields the best taste, but baking in an oven works fine too.

Pescespada con funghi e limone (swordfish with mushrooms & lemon)

For ➍
1 clove garlic
3 tbs olive oil
1 shallot
3 tbs white wine
350 g mixed mushrooms (frozen*)
1 lemon (unwaxed, untreated)
4 swordfish slices, 120 g each
parsley
salt & pepper

Heat the oil in a large frying pan, add the whole garlic clove, finely chopped shallot and 2 tbs warm water, salt and pepper.
Cover and cook over high heat for a few m or until the water has completely evaporated.
Add the (frozen) mushrooms, fry for 1 m, add salt and cook for a few m, until they are thawed and lightly browned.
Put the swordfish slices in the pan, add the wine. Season with 1 ts of lemon zest and cook for 5 m.
Turn the fish, soak it with the lemon juice and cook for 2-3 m.
Pepper, sprinkle with chopped parsley and serve.

Seared swordfish steaks with salmoriglio & tomato & pepper salad

For ➍
for the salmoriglio:
6 tbs extra virgin olive oil
3 tbs water
1½ tbs lemon juice
pinch salt
1 garlic clove, very finely chopped
1 tbs chopped fresh oregano
1 tbs chopped fresh celery herb or celery leaves (optional)
1 tbs chopped fresh flatleaf parsley
for the swordfish:
4 x 200 g swordfish steaks (about 2 cm thick)
olive oil
peperoncini or crushed dried chillies
salt & freshly ground black pepper
for the salad dressing:
1½ tbs lemon juice
3 tbs extra virgin olive oil
1 medium-hot red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped
salt & freshly ground black pepper
for the salad:
500 g ripe & juicy tomatoes, skinned, seeds removed, chopped
2 red peppers, roasted, peeled, seeds & stalk removed, cut into strips
1 small red onion, finely chopped
60 g preserved lemon, rinsed, flesh removed & discarded, skin chopped into small pieces
2 tbs chopped fresh coriander

Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes).
For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified.
Add the lemon juice and a pinch of salt, to taste.
Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.
For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper.
Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through.
For the dressing, place the lemon juice and olive oil into a clean bowl and mix well.
Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper.
To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish.
Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces.
Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander.

Read a similar recipe for Sicilan swordfish and its salmoriglio.
Read tip on grilling and marinating swordfish.

Pescespada arrosto al salmoriglio (Sicilian swordfish)

For ➍
4 swordfish steaks (200 g each, 2 cm thick*)
olive oil
peperoncini or crushed dried chilies
salt & freshly ground black pepper
salmoriglio sauce

Preheat a griddle pan until very hot.
Prepare the salmoriglio sauce.
Brush the swordfish generously with oil and season with peperoncini or crushed dried chili and salt and freshly ground black pepper.
Place the swordfish onto a griddle pan or barbecue and cook for 4 m on each side, or until completely cooked through*.
Place the swordfish steaks onto plates and drizzle with the salmoriglio.
Serve with good bread, or with roasted potatoes** and tomatoes. Or serve on a bed of freshly roasted zucchini.

*Or use thin slices, and bake lightly.
**Put sliced potatoes in an oven dish with 2 tbs oil, fennel seeds and salt and pepper. Roast for 30 m at 225°C.

Read a similar recipe.
Read tip on grilling and marinating swordfish.
Read more Sicilian recipes: tartar of shrimps & artichokes, a Sicilian salad, Sicilian broccoli, spaghetti with tomatoes, capers & mint.

Salmoriglio (Sicilian olive oil sauce)

For ➍
6 tbs extra virgin olive oil
3 tbs water*
1½ tbs lemon juice*
1 garlic clove, very finely chopped
1 tbs chopped fresh oregano
1 tbs chopped fresh celery herb or celery leaves (optional)
1 tbs chopped fresh flat leaf parsley

Place the oil and water into a bowl and whisk together until thick and emulsified. ** Add the lemon juice and a pinch of salt.** Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.
Drizzle*** over grilled swordfish.****

*Replace with another tbs of lemon juice to get a thicker sauce.
**Or put in a jar, close and shake until mixed.
***You can flavour the fish or meat with the sauce before searing. Or put in the sauce when done, and let it cook for a few m.
****Use grilled beef steaks or chicken, or any firm fish instead.

The salmoriglio takes its name from the Sicilian word for 'brine', 'sammurigghiu'. It is used all over Southern Italy in a multitude of recipes.
Picture shows the Palermo market.

Read a similar recipe.
Read more Sicilian recipes: tartar of shrimps & artichokes, a Sicilian salad, Sicilian broccoli, spaghetti with tomatoes, capers & mint.

tip: grilling swordfish

Just as tuna, swordfish is more like meat than fish. It is a sturdy fish, light pink in color. Do not bake too long for him to keep it moist.
A few minutes suffice to bake in a grill pan. To have a diamond pattern on the grilled swordfish, you fry it first 2 m on one side, then 2 m on the other side. Then turn the fish a quarter turn and cook it on each side for another minute. So you get a nice diamond pattern.
Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic. Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.