Swordfish Calabrian Style

5.0/5 rating (1 votes)
Swordfish Calabrian Style

As an Italian I really enjoy trying new recipes form different areas. The Calabrian region is extremely beautiful and know as a “hidden treasure”. If you love Calabria try this recipe and listen to my friend Michael Castaldo to experience this region completely!



  • 3 tablespoons olive oil, divided
  • 1 lemon juiced, 1 tablespoon
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pounds fresh swordfish, cut into chunks
  • 1 small onion, chopped
  • 1 teaspoon corn starch* or arrow root powder
  • 1 cup dry white wine
  • 1 pound fresh fava beans, if possible
  • 1 bunch fresh parsley, chopped


  1. In a medium bowl, mix together 2 tablespoons of the olive oil, lemon juice, salt and pepper. Add the swordfish and stir enough to get it fully coated. Cover, refrigerate and marinate for about 15 minutes. Remove fish from the marinade, and pat dry.

  2. Heat 1 tablespoon of olive oil in a Le Creuset Saute Pan over medium-high heat. Add the onion and saute until golden (3 minutes), then add swordfish. Brown all sides of the fish, then remove from the pan, and set aside.About 5-7 minutes.

  3. Stir the corn starch *or arrow root powder into the pan; cook and stir with a wooden spoon to dissolve with liquid in the pan..

  4. Gradually stir in the white wine and continue stirring for about 1 minute. Add in fava beans and cook for 3 minutes. Return swordfish in the pan, sprinkle with fresh parsley, cover, and simmer for an additional 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

  5. **Tip: If you are using cornstarch you must combine with water before adding to the pan. Take cornstarch and 1 teaspoon of water and mix with a fork then add into the pan. You may use flour if you wish as well. You can also use can fava beans just drain first and they will only need 3 minutes to cook so add them in with the fish and parsley the cover and simmer!

Leave a comment

You are commenting as guest.