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A swordfish wheel is easy to make and perfect for entertaining a large number of guests, a wheel will serve up to 8 people.
This recipe is from my belated uncle Natale Zerbi who, as the oldest in the family, would often entertain all family members, more than 50 guests at times.
My cousin Domenico, his son, is keeping with family traditions and offered 6 swordfish wheels as one of the main course at this year summer party, hosting 80 guests.
He has kindly shared the recipe.
For this recipe, use the tail of the swordfish cut into wheels; they will weigh about 2 kg each.
You will need a round baking pan the same dimensions of the wheel, and a larger pan to cook in the oven in Bain Marie.
The swordfish wheel can be served at dinner parties with the seven vegetable side dishes I posted last year.
Don’t miss the article: Swordfish Facts: buying fresh and cooking choices
📋 Swordfish Wheel
- Make sure that there are no bone chips on the swordfish wheel.
- Rinse under water and dry with a paper kitchen cloth
- Cut the cartilage and the bone from the meat and remove them. If you don’t do so, the wheel will deform while cooking.
- You can use the bone for a swordfish ragu
- Salt both sides of the wheel
- Cover the base of baking pan with olive oil.
- Place the wheel inside, and cover with cherry tomatoes cut in half and basil leaves cut in stripes. Sprinkle with olive oil
- Place the pan inside a larger one and add water. Place something underneath the pan to let the water circulate underneath. You can use some metal corks
- Cook in the oven at 350 F – 180 C checking every once in a while. The swordfish will be ready when white juice comes out if pierced with a toothpick. The cooking time will be about 1 hour, but it depends on the height of the wheel and the type of oven.
- Once ready, take it out of the oven and let it rest for a few minutes, uncovered.
- The swordfish while cooking, releases a clear juice full of flavour.
- Serve pouring the juice over the swordfish.