Swordfish a la Siciliana
Courtesy of Tom Gatch
While it may not always be politically correct to bring a marlin to the dinner table these days, their cousin, the broadbill swordfish, remains a prime target for both commercial fishermen, die-hard recreational anglers and seafood gourmets. Often prepared simply over glowing coals, the exquisite table quality of swordfish springs to life in this mouthwatering Mediterranean recipe.
Ingredients:
4 swordfish steaks
1/2 lb. whole ripe plum tomatoes
3 oz. raisins
2 oz. pine nuts
2 oz. capers
1 medium onion
10 green olives, pitted
3 garlic cloves
Extra virgin olive oil
Salt and pepper to taste
1/2 cup Italian parsley, chopped
Method:
Soak the raisins in lukewarm water for 30 min. Remove and dry. Mince the tomatoes, olives, onions and garlic.
In a large pan, sauté the onion and garlic in 5 tbs. of extra virgin olive oil. Add the pine nuts, raisins, capers, chopped tomatoes and olives. Cover the pan and cook at medium heat for 15 min. In the meantime salt and pepper the fish. Place fish in an oiled baking dish, cover with the cooked mixture and bake at 400 degrees for 15-20 min.
Enjoy with some fava beans and a nice Chianti.
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