Loretta Sebastiani

Loretta Sebastiani
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Swordfish and mushrooms
( Pesce spada con piopparelli )

Our original home cooking



calories: (kCal)

Ingredients / Serves 2

  • 2 swordfish steaks (400 g - 14 1/4oz)
  • 250 g (8 3/4oz) cultivated mushrooms
  • 1 lemon juice
  • 1 orange juice
  • Little bunch fresh chives, chopped
  • Some sprigs flat-leaf parsley, chopped
  • 1 dried bay leaf
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper, if liked
easy recipe
preparation: 20 minutes
cooking: 45 minutes
total: about an hour plus marinating time
How many calories in a serving?
Calories: XX (kcal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Download free PDF version ( download).

Swordfish steaks are marinated in citrus juice together with a type of mushrooms that you know can be marinated in lemon juice. Choose the right type of fungus. We used a variety of Agrocybe. Read more on wikipedia page. In Italy we call the fungus species we used "pioppino" because it grows under poplars. You could also use honey mushrooms.
This is a very simple-to-do and tasty recipe.
Are you planning an eat-together with your friends? show them your ability with fish.
But this recipe is so tasty that you can prepare it for a menu to celebrate a special occasion.
You'll need: swordfish steaks, lemon juice, orange juice, cultivated or wild mushrooms, aromatic herbs (parsley, chives and bay leaf) and good-quality olive oil.
We recommend only a thing: swordfish is threatened with extinction. Buy and eat swordfish only for special occasion!
Here's the recipe!

Clean the mushrooms. Follow our directions on the page dedicated to mushrooms.

Marinate fish and mushrooms. Mix the lemon and orange juice together with aromatic herbs. Let the bay leaf whole. Pour the mixture in a large pan.
Remove the skin from the swordfish and place the two steaks on the bottom of the pan. Turn them over at once and add the mushrooms too. Stir the mushrooms with a wooden spoon in order to dip them in the citrus juice.
Cover and let all the ingredients marinate for at least an hour. Stir the mushrooms into the juice now and then and if you have enough space turn the steaks over again.

Cook the mushrooms. It's better to cook the mushrooms in a pan and the swordfish in a second pan.
Pour the mushrooms together with all the marinating liquid and aromatic herbs into a pan. Bring to the boil, season to taste with salt and pepper (if liked), add half a glass of hot water and cook until the mushrooms are tender. Cooking time depends on the fungus variety. Most of them need about 15 to 20 minutes but there are some varieties that need more time. Add other hot water if necessary.
Once switched off the gas add a tablespoon olive oil. Stir. Your mushrooms are ready.

Cook the swordfish. A few minutes before the end of mushroom cooking begin cooking the swordfish. It's enough to put the remaining olive oil in a non-stick frying pan, place the fish steaks, season to taste with salt and pepper (if liked) and brown the fish for few minutes on both sides.

The last step. Accompany every steak with half the mushrooms as you can see in the photo.
Serve at once.


  • - If you don't find the right species of fungus to be marinated in lemon and orange juice you can make the recipe in another version. It's enough to marinate and cook the swordfish steaks in the same way and cook the mushrooms in olive oil, parsley and garlic. In Italy we call this cooking way "trifolare".
    Read more about sautéed the mushrooms ...

What's the right wine ?

Wine isn't required for the presence of lemon juice.