Maltese Swordfish Parmigiana is a hearty dish, with eggplant. It is simple and yet elegant.
Maltese Swordfish Parmigiana Recipe-
- 1 lb. of wild caught fresh swordfish
- 12 oz. of tomato purée
- 2 aubergines (eggplants)
- 1 large yellow bell pepper, cored, seeded, and cut into thin strips
- 2 large cloves of garlic, peeled and left whole
- 4 tbsp, of fresh basil, rough chopped
- scallion infused olive oil
- freshly ground coarse sea salt and black peppercorns
- freshly grated Parmigiano Reggiano cheese
- Preheat your oven to 350 degrees Fahrenheit,
- Cut the aubergines into thin slices (leave skins on), then liberally salt the slices on both sides, place them in a colander in the sink and let them drain.
- Heat 3 tbsp. of the oil in a large skillet over medium-high heat, and sauté the garlic cloves and bell pepper strips until softened and the cloves have turned brown, and then add the basil and tomato purée and cook for 20 minutes.
- Remove the garlic cloves, and add salt and pepper to taste.
- Rinse the aubergines and pat them dry, then sauté them in another skillet in oil over medium high heat until softened and turning brown.
- If your swordfish has skins on it, remove them, and slice the flesh thinly.
- Oil a baking dish, then assemble your Swordfish Parmigiana with layers as follows:
- First, a layer of aubergine slices, then a layer of fish, salt and pepper the fish, then a layer of the basil-tomato sauce and bell pepper strips. Repeat this procedure until you have exhausted all of your ingredients.
- Place the dish in the oven and bake for 20 minutes.
- Remove your Maltese Swordfish Parmigiana from the oven and immediately grate some Parmigiano Reggiano cheese over the top. Allow to sit for about 5 minutes, letting the cheese melt into the dish, and then serve while still nice and hot.
Note: This recipe is taken from our Smallest Countries Worldwide Cuisines pages.