Swordfish is just as popular in Italy as it is along the New England coast. The meaty swordfish steaks take on the bright and savory flavors of this puttanesca sauce beautifully. Just breading one side of the fish is a brilliant hack for giving you a wonderfully crisp coating that won’t get soggy in the sauce. Brining the fish before cooking (see the video here) will help you avoid the main pitfall of cooking swordfish — drying out the steaks.
Collars are a part of the fish that chefs know and love, but diners seldom see. That’s because they rarely make it out of the kitchen! When SRV buys whole striped bass for the restaurant, the collars may appear as a menu special — or they may end up as the cooks’ treat.
Striped bass collars have a texture that’s distinct from the rest of the fish. When cooked, the flesh pulls apart like roast chicken or pork shoulder. Pepperonata is a personal favorite that Chef Michael makes all summer long on his grill at home.
Tuna Bottarga, dried and cured tuna roe, is a classic Italian ingredient that gives an umami pop to whatever it touches, especially pasta. Strozzapreti (which literally translates to priest stranglers!) has a shape that catches the bottarga, breadcrumbs, and sauce for complexity in every bite.
If you have bottarga left over, try it as a condiment for cooked vegetables— fennel in particular.