In Italy, especially in Sicily, this fish is called "spatola"; in English "silver scabbard fish"; in French "sabre d'argent"; in Spanish "pez clinto".
Zool.: a long, compressed, silver-colored tænioid fish (Lepidopus argyreus syn. Lepidopus caudatus), found on the European coasts, and more abundantly about New Zealand, where it is called frostfish and considered an excellent food fish.
Steamed scabbard fish (Sciabola al Vapore)
· 1 cubed scabbard fish
· 3 prawns
· 1 boiled potato
· 1 red onion
· 10 string beans
· Extra virgin oil of Mount Etna
Smear the oil over a serving platter and place on it the scabbard fish cut in cubes and garnish with the vegetables (previously steamed) and the prawns opened in the middle. Place the platter in the upper part of a steamer, cover the dish and steam for about 10 minutes. Add salt and pepper to taste.