This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried and cooked with fava (broad) beans and white wine.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.

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  • Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.

  • Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Editor's Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

453 calories; protein 28g; carbohydrates 26.3g; fat 18.7g; cholesterol 52.7mg; sodium 440.4mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2003
Seeing as how my mother is from Calabria I thought I would give this recipe a whirl and am I glad that I did! Thanks Salvatore this was delicious very easy to follow. I had no trouble with rubbery fish. Read More
(10)

Most helpful critical review

Rating: 1 stars
02/03/2003
maybe it was the fact that the recipe was poorly written, or that the fish is cooked too many times, but my family and I thought this dish was horrible. First off, 3 Tablespoons divided is 1½ Tbsp., yet the first line says marinate the fish in 2 Tbsp. of oil. Secondly, The swordfish was way too tough from being marinated in lemon, which partially cooks it, being fried and THEN finally being boiled in wine.. and it was ALOT of wine. No time limit was stated as to boiling it off before putting the fish back in. We had rubbery swordfish in wine. Next time, I would not fry the fish with the onions and would put it in at the very end after the wine had completey cooked off. Read More
(18)
25 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 1 stars
02/03/2003
maybe it was the fact that the recipe was poorly written, or that the fish is cooked too many times, but my family and I thought this dish was horrible. First off, 3 Tablespoons divided is 1½ Tbsp., yet the first line says marinate the fish in 2 Tbsp. of oil. Secondly, The swordfish was way too tough from being marinated in lemon, which partially cooks it, being fried and THEN finally being boiled in wine.. and it was ALOT of wine. No time limit was stated as to boiling it off before putting the fish back in. We had rubbery swordfish in wine. Next time, I would not fry the fish with the onions and would put it in at the very end after the wine had completey cooked off. Read More
(18)
Rating: 1 stars
09/07/2011
I originally gave this recipe 3 stars thinking that the fava beans were no good. My notes I made on the recipe said they were "yucky" tasting. I have since made it again and have decided that this entire recipe is "yucky." I used canellini beans and it was baaad. My family hates it. I hate it. I threw this recipe away. I won't waste my time with it again. Read More
(12)
Rating: 5 stars
08/26/2003
Seeing as how my mother is from Calabria I thought I would give this recipe a whirl and am I glad that I did! Thanks Salvatore this was delicious very easy to follow. I had no trouble with rubbery fish. Read More
(10)
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Rating: 5 stars
11/23/2010
this was great. I didn't have canned fava beans so I had to cook them myself. I cooked them in the pressure cooker which did an ok job but left some of them mushy. this actually worked to this recipes advantage because it created a kind of white wine onion fava bean sauce which really went well with the swordfish. Not sure how that person overcooked the swordfish it came out perfect for me. Read More
(6)
Rating: 4 stars
03/12/2010
I'd have to agree with some of the other comments about the reviewer who thought the fish was rubbery. They must be cooking-challenged or maybe they used inferior quality fish. I made this last night and my wife and I both loved it! It's light but filling and totally delicious! definitely a keeper. I used butter beans instead of favas but any meaty bean would work. I also suspect that halibut would work great if you can't find swordfish. Nice work Salvatore! YUM!!!! Read More
(5)
Rating: 5 stars
10/06/2004
I saw this in my recipe book after forgetting about it for 2 years and I remembered how much I liked it. I don't remember any rubbery fish problem. I can't wait to make it again! Read More
(4)
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Rating: 4 stars
08/02/2007
Wow what an amazing recipe! I went out on a limb and tried this recipe for the first time for some friends during a dinner party. The response was overwhelming! I had no problem with chewy fish or an excess of wine in the finished product. I will definitely use this one again! Read More
(4)
Rating: 4 stars
01/14/2012
Yummy. My husband isn't a big fan of sword fish. But this tastes pretty good. Read More
(2)
Rating: 3 stars
02/25/2003
This recipe had a good taste to it but was a little bit mushy because of the beans. I subsituted fava beans for white and pink beans. I would of got the fava beans but the grocery store didn't have them. Read More
(2)
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