📋 Baked Swordfish Wheel
Easy to make and perfect for entertaining a large number of guests, a wheel will serve up to 8 people. For this recipe 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.
Servings 8 people
Calories 154kcal
Ingredients
- 4 lb Swordfish wheel
- 3 cherry tomatoes
- 5 fresh basil leaves
- 1 tablespoon salt & pepper
- 3 tablespoon olive oil
Instructions
- Rinse the swordfish wheel under water and dry with a paper kitchen cloth4 lb Swordfish wheel
- Make sure that there are no bone chips
- 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 wheel1 tablespoon salt & pepper
- Cover the base of a baking pan with olive oil.3 tablespoon olive oil
- Place the wheel inside, and cover with cherry tomatoes cut in half and basil leaves cut in stripes. Sprinkle with olive oil and cover with aluminium foil3 cherry tomatoes, 5 fresh basil leaves
- Place the pan inside a larger one and add water in the larger pan. Put 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 flavor. Serve it pouring the juice over the swordfish.
Nutrition
Calories: 154kcal | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 86mg | Potassium: 458mg | Vitamin A: 160IU | Vitamin C: 1.5mg | Calcium: 5mg | Iron: 0.5mg