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Swordfish is the protagonist of many Sicilian recipes. Our island boasts 80 percent of national production and the best quality almonds in the world! That's why Swordfish with Trifoliated Zucchini and Sciara Almond Pesto becomes to all intents and purposes a recipe with a typically Sicilian flavor.
The swordfish is named for its huge jaw, which includes a kind of sharp, pointed sword; it is gray in color with silver flanks and a white belly.
Swordfish is considered a semi-fat fish with white, firm flesh and delicate flavor, free of bones and bones. In Sicily, the best swordfish is caught in the waters of the Strait of Messina, where the culinary specialty is called "agghiotta di pesce spada" or more simply "swordfish Sicilian style." Not many people know, however, that the fishing of this fish is a real ritual, celebrated even in Homer's Odyssey. Even Domenico Modugno wanted to pay homage to it by writing a song, "U' pisci spada."
And coming up with this delicacy in Sicilian guise was our friend and food blogger Giovanna La Barbera of La tavola allegra. Here is her Swordfish with Zucchini and Sciara Almond Pesto, a real delicacy!
