Seafood Recipe | Enzo & Lucia Italian Restaurant on WGN Morning News

Looking for a simple, delicious meal to prepare at home? Lucia and Angelo Cavallino from Enzo & Lucia Italian Restaurant went on WGN Morning News to demonstrate how to prepare their classic Pesce Spado con Maiz, Seared Swordfish with Pancetta Corn. Get the full recipe below, and watch the full segment here!

Seared Salmon with Pancetta Corn

Yields 2

Swordfish Ingredients:

Two 8oz pieces of Swordfish Loin
1/4 cup Extra Virgin Olive Oil
2 cloves Garlic
Two tablespoons Italian flat leaf parsley
Salt and pepper to taste
2 oz Chardonnay wine
Red pepper flakes


1. Heat up oil for approximately one minute in a non-stick pan, add swordfish and sear for 3 minutes.
2. Turn swordfish over, sear for 2 more minutes
3. Add garlic, salt, pepper and red pepper flakes, cook for one more minute.
4. Add wine and parsley and let reduce for one minute.

Corn Ingredients:

2 ears of corn boiled and removed from cob
3 slices of Pancetta
One small chopped onion
1 Tablespoon parsley
1 Tablespoon mascarpone cheese
1 Tablespoon of Parmesan cheese
1 Tablespoon of extra virgin olive oil
Salt and pepper to taste
1/2 fresh lime


1. Add the onions and cubed pancetta and sautée in oil until pancetta is rendered.
2. Add corn and cook for two minutes
3. Add salt and pepper to taste
4. Shut off heat, add cheeses and parsley and mix together thoroughly.
5. Serve and squeeze lime over the corn.

About Enzo & Lucia Italian Restaurant

Enzo & Lucia’s is a family owned and operated Italian restaurant, housed in a historic building, prepares fresh pastas, fish, and desserts to order. Chef Enzo’s kitchen is open providing a view of all the action! The Northwest Italian menu includes veal marsala, grilled bass, chicken vesuvio, fresh seafood, and the house’s signature capelacci in vodka sauce. We serve lunch and dinner daily and accept reservations. Outdoor dining is available in favorable weather. Enzo & Lucia’s offers a full service bar and private party room. Enzo & Lucia’s is open to the public. For more information or to make reservations call 878-478-8825 or visit

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