Swordfish oreganata

Recipe by: Jackie Ruby


  • 4 pieces of swordfish
  • 2 tablespoons butter
  • ½ cup breadcrumbs
  • 1 cup dry white wine
  • 1 lemon (zest one half & reserve other half for juice)
  • 1 tablespoon chopped parsley
  • 2 teaspoons oregano
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika


  • Preheat oven to 350 degrees.
  • In a flat bowl, mix nutmeg, white pepper, salt, oregano, cayenne pepper, paprika and lemon zest thoroughly. Toss in the breadcrumbs and mix all ingredients.
  • Take ½ cup white wine and put it in another flat bowl.
  • Place the swordfish in the wine for 5 minutes, then turn it over to coat the other side.
  • Pat the fish to remove the excess liquid and place the swordfish in the breadcrumb mixture, coating only one side.
  • Place the fish breaded side up in a pan, adding the remaining wine and the butter to the bottom.
  • Bake for 20-25 minutes.
  • Then put the broiler on and cook fish an additional 3 minutes until the breadcrumbs are crusty.
  • Add the chopped parsley and squeeze the juice of ½ lemon over the fish.
  • Serve with sautéed broccoli rabe and roasted potatoes.
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