There's no other fish quite like swordfish, with its rich, meaty texture, almost like steak. This week, tell us how you like to prepare it -- on the grill, roasted, or maybe with a delicate sauce. And the good news is that there's more and more in the way of sustainable options out there, so get cooking!
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You can make the peanut butter in a blender or a food processor.
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If you use a blender, this will happen.
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Make sure you have a good spatula to dig the peanut dust out of the corners!
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Much like salad dressing, a slow drizzle of oil emulsifies the peanut butter.
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Paprika and red pepper flakes lend spice and color to the marinade.
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Fresh lime juice thins it out a little and adds some tartness.
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We chose an "interesting" skewering method. If we'd had thinner pieces of fish, we would have done it satay-style.
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Amanda bravely attempts the flip.
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Almost ready to plate -- just have to remove the fish from the skewers. Very gently.
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White wine, sundried tomatoes, capers, oil-cured olives, olive oil, garlic, basil, onion, red pepper flakes, and swordfish.
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This dish is so easy! You slice some onions.
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Chop the sun-dried tomatoes.
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Chop the olives and capers.
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Saute the onions and garlic in some oil.
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Once the onions are softened (but not too soft!) and have browned on the edges, you shut off the heat and add the capers, tomatoes, olives and a little wine.
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Sauce done!
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Then in the same pan you saute the swordfish. We added a little more oil here and we did it in a non-stick pan so there'd be no risk of sticking.
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Friends who season together.....
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Merrill harvesting some basil from Amanda's vast herb garden (not).
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Pretty, right?
