Pesce alla Diavola

Name: Pesce alla Diavola (Swordfish with Chilli, Garlic & Lemon)
Yield: 2
Cuisine: Italian
Ingredients: 1 x 300g swordfish steak (10½oz); 1 lemon; 2 cloves garlic, crushed; ½ teaspoon dried chilli flakes, more or less to taste; 1 teaspoon salt flakes, crushed; 2 tablespoons extra virgin olive oil (40ml); Insalata Rossa, for serving

This recipe for pesce alla diavola – fish with chilli garlic & lemon – is inspired by the simple flavours in the classic Italian dish more often made with chicken ‘pollo alla diavola‘ (see video below). Chilli, garlic and lemon are great seasonings for any seafood, meat or vegetables, so use this recipe as a starting point for your own inspirations. I love it with swordfish (pesce spada), but leatherjacket trunks, prawns, and cephalopods such as squid and octopus, are all delicious prepared with this simple ‘alla diavola’ marinade. Squid and octopus can be marinated for several hours before cooking as the lemon juice will help tenderise them. Fish and prawns are best marinated for no more than an hour, as the lemon juice will start to ‘cook’ their delicate flesh after that. Swordfish dries out when overcooked, and can be served pink in the centre, so err on the side of undercooking rather than overcooking. Leave the oven on when you take the fish out and, if it’s too rare once sliced, pop it back in for another couple of minutes. Serve a crisp Italian white wine with this simple pesce alla diavola, like Feudo Arancio grillo, a grape native to Sicily where swordfish is very popular.

Serves 2

Ingredients

1 x 300g swordfish steak (10½oz)
1 lemon
2 cloves garlic, crushed
½ teaspoon dried chilli flakes, more or less to taste
1 teaspoon salt flakes, crushed
2 tablespoons extra virgin olive oil (40ml)
Insalata Rossa (Radicchio Salad), for serving
Crusty bread rolls, for serving

Method

Remove fish from the fridge 30–60 minutes before cooking and pat dry.
Finely grate the zest of the lemon into a baking dish.
Add garlic, chilli and salt to the baking dish with 1 tablespoon (20ml) of the lemon juice and stir to dissolve salt, stir in oil to make a marinade (use remaining lemon juice for another purpose).
Place fish in the baking dish and gently rub the marinade all over it, ensuring it’s well coated – it’s a bit messy but this is best done with your hands.
Cover and set aside in a cool place for 30–60 minutes.
Meanwhile, preheat oven to 180°C (355°F).
Place baking dish in the oven for about 10 minutes, depending on thickness of the fish and how rare you’d like it cooked.
Remove from oven and set aside for a couple of minutes.
Place salad on a serving platter.
Slice swordfish, arrange on top and drizzle with any pan juices.
Serve pesce alla diavola with crusty bread rolls on the side.

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Galletto alla Diavola

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