Kìlìj Bàlighi Yàhnissi

Ingredients

• 4.5 pounds (in one piece, cut into slices roughly 1 inch thick) Swordfish (Use the middle of the range — about 4–5 lb total. Ask your fishmonger to cut it into 1-inch slices if preferred. Salmon or sturgeon work equally well.)
• 0.5 teaspoon (for sprinkling on raw fish) Salt (A light seasoning to draw out moisture before coating. Use fine table salt or flaky sea salt.)
• 0.5 cup (approximately, for dredging) Plain flour (Spread on a plate for easy dredging. You may need a little more depending on the size of your slices.)
• 2 large eggs Egg (Beat lightly in a shallow bowl. Two eggs should be enough to coat all the slices; add a third if needed.)
• 4 tablespoons (for frying) Olive oil (Use a good-quality olive oil. Add more to the pan as needed to keep the fish from sticking.)
• 2 large handfuls, leaves picked Fresh flat-leaf parsley (One handful goes on the bottom of the pot and one on top of the fish. Flat-leaf parsley has more flavour than curly, but either works.)
• 6 cloves Garlic cloves (Peel and slice or lightly crush. The original calls for five or six; use the larger amount for a more pronounced flavour.)
• 0.75 teaspoon (for the braising liquid) Salt (Season to your taste when adding the liquid. Start with ¾ teaspoon and adjust.)
• 2 pinches Cayenne pepper (Two to three pinches gives a gentle heat. Add the third pinch if you like more spice.)
• 3 lemons, juiced (approximately 6–9 tablespoons) Fresh lemon juice (Roll the lemons on the counter before juicing to get more juice. Taste and use two lemons for a milder result.)
• 2 teacups (approximately 300–350 ml / 1¼ cups) Water (A teacup holds roughly 150–175 ml. Use just enough to barely cover the bottom of the pan.)

Instructions

1. 1If your swordfish is not already sliced, cut it into slices roughly 1 inch (2.5 cm) thick. Place the slices in a colander or bowl and rinse them well under cold running water. Pat them dry with kitchen paper, then lay them on a clean tray or plate and sprinkle a little salt lightly and evenly over both sides. Set aside for a few minutes while you get the flour and egg ready.
2. 2Spread the plain flour on a large flat plate or shallow dish. Crack the eggs into a separate shallow bowl and beat them lightly with a fork until the yolk and white are just combined. Place both dishes near your hob so you can work quickly when the oil is hot.
3. 3Heat the olive oil in a large frying pan over a medium-high heat. The oil is ready when a small pinch of flour dropped in sizzles immediately. Working one slice at a time, dredge each piece of swordfish in the flour — turn it over and press gently so it is coated all over — then shake off any excess. Next, dip it into the beaten egg, letting any drips fall back into the bowl. Carefully lay the slice in the hot oil. Fry in batches to avoid crowding the pan, which would cause the fish to steam rather than fry. Cook each side for about 2 minutes until the coating is just set and lightly golden — you are not cooking the fish all the way through at this stage, only partly frying it. Remove the slices with a slotted spatula and set aside on a plate lined with kitchen paper.
4. 4Take a wide, heavy-bottomed saucepan or deep lidded frying pan (a stewpan) and spread one handful of the picked parsley leaves evenly over the bottom. Peel the garlic cloves and slice them thinly or lightly crush them with the flat of a knife, then scatter half of them over the parsley. This fragrant base will protect the fish from the direct heat of the pan and infuse it with flavour during braising.
5. 5Arrange the partly fried fish slices in a single layer over the parsley and garlic base. Try to keep them snug but not overlapping so they braise evenly. Scatter the remaining handful of parsley leaves and the rest of the sliced garlic evenly over the top of the fish, mirroring the layer underneath.
6. 6Sprinkle the salt evenly over the fish and parsley. Add two to three pinches of cayenne pepper — pinch it between your fingers and dust it over the surface. Squeeze the juice of two to three lemons (removing any pips) directly over the fish. Finally, pour two teacups (approximately 300–350 ml) of water around the edges of the pan so it settles beneath and around the fish without washing the toppings off. The liquid should come about halfway up the fish slices; if your pan is wider, use the full two teacups.
7. 7Place a lid firmly on the pan. Set the heat to low — you want a very gentle simmer, with only small lazy bubbles breaking the surface. Cook for 20 minutes, or until most of the cooking liquid has been absorbed or evaporated, leaving a small amount of fragrant, lemon-scented sauce clinging to the fish and herbs. Check the pan halfway through and reduce the heat further if it is bubbling too vigorously. Do not stir; instead, tilt the pan gently if you need to check the liquid level. The fish is done when it is cooked through and the coating has softened into the sauce.
8. 8Remove the pan from the heat. Use a wide spatula to carefully lift the fish slices onto a warm serving dish, keeping them intact. Spoon the cooked parsley, garlic, and any remaining juices from the pan over and around the fish. Serve immediately while hot.