Swordfish in crust with Jerusalem artichoke purée
- Gluten Free
- Lactose Free
- Energy Kcal 404
- Carbohydrates g 25.8
- of which sugars g 15.7
- Protein g 26.2
- Fats g 21.8
- of which saturated fat g 3.48
- Fiber g 4.3
- Cholesterol mg 87
- Sodium mg 674
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Spada in crosta con purea di topinambur is a delicious dive into the heart of Mediterranean cuisine. Really, this crusted swordfish recipe is all about keeping it simple and fresh—super tasty. You’ve got that tender swordfish, barely cooked so it stays juicy. And the crust? Herbs, capers, walnuts—it adds crunch and a salty kick. Not too much though, just enough to make the fish the real star.
Folks along the Italian coast—who know their stuff—have been perfecting this for ages. They use local herbs and those briny capers that grow all around the Mediterranean. Each bite feels moist and bright, tasting the sea with a touch of earthiness from the nuts and herbs. Really, really good stuff.
Nobody rushes through this meal. Swordfish crust paired with that smooth Jerusalem artichoke purée? Seriously good. It’s simple yet elegant, not fussy. The purée is light, creamy, with a subtle flavor that lets the fish shine—almost sweet and buttery. People in Sicily or Calabria totally get that swordfish is best without heavy sauces. Just some love from the crust and a mellow, silky purée to round it out.
So, if you’re into seafood dinner ideas or searching for easy fish recipes that feel special, this one’s a hit. And it fits right in as one of those healthy fish dishes. Everything’s fresh, lightly done. Mediterranean cuisine really knows how to make a simple meal feel like something to slow down and enjoy. And here's the thing, if you’re planning a dinner that captures the essence of coastal Italy, this dish is a perfect choice to transport you there, even if it’s just for a meal. Pretty much, you can't go wrong with this.
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INGREDIENTS
- Ingredients for the swordfish
- Swordfish 1.3 lbs (600 g) - (4 slices)
- Thyme 3 sprigs
- Mint 4 sprigs
- Parsley 2 tufts
- Peperoncino 1
- Capers in vinegar 4 tsp (20 g)
- Walnut kernels 0.3 cup (40 g)
- Lemon peel 1 - (non trattato)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- For the Jerusalem artichoke purée
- Jerusalem artichoke 1.5 lbs (650 g)
- Garlic 1 clove
- Vegetable broth ¾ cup (200 ml)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Parsley 1 tuft
- Fine salt 1 pinch
- Black pepper 1 pinch
How to prepare Swordfish in crust with Jerusalem artichoke purée
To prepare the crusted swordfish with Jerusalem artichoke purée, start by peeling the Jerusalem artichokes 1, then slice them 2. In a pan, sauté the garlic with a drizzle of oil and parsley leaves, then add the Jerusalem artichoke slices 3 and cook over low heat for about 20 minutes, adding vegetable broth from time to time to aid cooking.
Once cooked, blend it with an immersion blender 4 to obtain a creamy and homogeneous purée 5. Set aside and continue with the swordfish: prepare the aromatic herbs, walnuts, and capers drained from the preserving liquid 6: these will be used to create the crust for the swordfish fillets.
Place the mint leaves, thyme 7, parsley, capers, walnuts 8, and chili pepper 9 in a food processor.
Blend everything 10 to reduce it to a sandy mixture to pour onto a tray and season with untreated lemon zest 11. Brush both sides of the swordfish slices with olive oil 12
Place one slice of fish at a time in the breading and massage the surface to distribute it 13. Heat a large pan on the stove, and when it is very hot, start cooking the swordfish slices 14: a couple of minutes per side will be enough for the outside to become crispy while the meat inside remains soft and juicy. Once cooked, turn off the heat and divide a crusted swordfish slice and the Jerusalem artichoke purée onto serving plates 15.