Mediterranean Salt Cured Swordfish with Spaetzle

 


This warm dumpling and cured fish dish features the best of Mediterranean and Bavarian traditions. Swordfish is flavorfully preserved in a 30-minute salt cure featuring the robust flavors of coriander, cumin, caraway seed and black pepper. Paired with a soft, homemade German egg noodle, this meal brings new – and delicious - meaning to culinary fusion.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
McCormick Culinary® Coriander Seed 1 teaspoon 1. For the Swordfish, coarsely crush all of the seeds with mortar and pestle. Stir in black pepper to blend. Or, place seeds and pepper in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely crushed.

2. Mix salt and sugar in small bowl until blended. Pat fish dry. Place fish on rack in shallow baking pan. Sprinkle both sides of fish with salt mixture. Cover and refrigerate for no more than 30 minutes. Submerge fish in ice water to remove salt mixture. Pat fish dry. Set aside.

3. For the Spaetzle, bring 6 quarts water to boil in large saucepot. Meanwhile, mix eggs, milk and salt with whisk in large bowl. Gradually whisk in flour until blended. Pour and press the spaetzle batter in batches through a spaetzle maker or colander with 1/4-inch holes into the boiling water. Cook spaetzle until they float to the surface, about 2 minutes. Drain well. Set aside.

4. Heat large skillet on medium heat. Add butter, sun dried tomatoes, capers and garlic; cook and stir until butter starts to brown. Add cooked spaetzle; toss to coat. Cook and stir until spaetzle is lightly browned. Remove from heat. Stir in cream, parsley, lemon peel, white pepper and nutmeg. Keep warm.

5. Heat oil in large skillet on medium heat. Sear seasoned fish on both side. Cook until fish flakes easily with a fork. Serve fish over spaetzle. Garnish with additional chopped fresh parsley, if desired.

McCormick Culinary® Cumin Seed 1 teaspoon
McCormick Culinary® Caraway Seed 1 teaspoon
McCormick Culinary® Coarse Grind Black Pepper 1/2 teaspoon
Kosher salt 1/4 cup
Sugar 1/4 cup
Swordfish or sea bass fillets, 4 oz. each 4 eaches
Eggs 4 eaches
Whole milk 1/3 cup
Kosher salt 2 teaspoons
Flour 2 cups
Unsalted butter 3 tablespoons
Sun-dried tomatoes, finely chopped 3 tablespoons
Capers, finely chopped 2 tablespoons
Garlic cloves, crushed 2 eaches
Heavy cream 1/4 cup
Fresh parsley, chopped 2 tablespoons
Lemon peel, grated 1/2 teaspoon
McCormick Culinary® Ground White Pepper 1/2 teaspoon
McCormick Culinary® Ground Nutmeg 1/4 teaspoon
Olive oil 2 tablespoons
Ingredients Quantities Instructions
Coriander Seed 2 tablespoons 1. For the Swordfish, coarsely crush all of the seeds with mortar and pestle. Stir in black pepper to blend. Or, place seeds and pepper in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely crushed.

2. Mix salt and sugar in small bowl until blended. Pat fish dry. Place fish on rack in shallow baking pan. Sprinkle both sides of fish with salt mixture. Cover and refrigerate for no more than 30 minutes. Submerge fish in ice water to remove salt mixture. Pat fish dry. Set aside.

3. For the Spaetzle, bring 6 quarts water to boil in large saucepot. Meanwhile, mix eggs, milk and salt with whisk in large bowl. Gradually whisk in flour until blended. Pour and press the spaetzle batter in batches through a spaetzle maker or colander with 1/4-inch holes into the boiling water. Cook spaetzle until they float to the surface, about 2 minutes. Drain well. Set aside.

4. Heat large skillet on medium heat. Add butter, sun dried tomatoes, capers and garlic; cook and stir until butter starts to brown. Add cooked spaetzle; toss to coat. Cook and stir until spaetzle is lightly browned. Remove from heat. Stir in cream, parsley, lemon peel, white pepper and nutmeg. Keep warm.

5. Heat oil in large skillet on medium heat. Sear seasoned fish on both side. Cook until fish flakes easily with a fork. Serve fish over spaetzle. Garnish with additional chopped fresh parsley, if desired.

Cumin Seed 2 tablespoons
Caraway Seed 2 tablespoons
Pepper, Black Coarse Grind 1 tablespoon
Kosher salt 1 1/2 cups
Sugar 1 1/2 cups
Swordfish or sea bass fillets, 4 oz. each 24 eaches
Eggs 24 eaches
Whole milk 2 cups
Kosher salt 4 tablespoons
Flour 3 quarts
Unsalted butter 1 1/8 cup
Sun-dried tomatoes, finely chopped 1 1/8 cup
Capers, finely chopped 3/4 cup
Garlic cloves, crushed 12 eaches
Heavy cream 1 1/2 cups
Fresh parsley, chopped 3/4 cup
Lemon peel, grated 1 tablespoon
Pepper, White Ground 1 tablespoon
Nutmeg, Ground 1 1/2 teaspoons
Olive oil 3/4 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 645 kcal


Total fat 33 g


Saturated fat 13 g


Cholesterol 292 mg


Sodium 996 mg


Carbohydrate 53 g


Dietary fiber 3 g


Protein 34 g


Chef's Tip: Spaetzle Make Ahead Tip: Prepare spaetzle a day ahead as directed in Step 3, except rinse cooked spaetzle in a colander under cold running water; drain well. Refrigerate drained spaetzle in a covered glass dish or large resealable plastic bag. Remove from refrigerator. Let stand at room temperature at least 15 minutes. Continue as directed in Step 4 and Step 5.

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