by cucinettaNYC
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by Melanie.Einzig
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by cucinettaNYC
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by Melanie.Einzig
A&M's Testing Notes:
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Expand2 tablespoons olive oil Ask a question about this ingredient
1 medium yellow onion, halved and thinly sliced Ask a question about this ingredient
2 garlic cloves, finely minced Ask a question about this ingredient
1/3 cup sun-dried tomatoes packed in oil Ask a question about this ingredient
1/4 cup pitted oil-cured black olives coarsely chopped Ask a question about this ingredient
2 tablespoons salted capers, well rinsed and coarsely chopped Ask a question about this ingredient
1/4 cup dry white wine, preferably Sicilian Ask a question about this ingredient
crushed red pepper to taste Ask a question about this ingredient
4 x 6 ounces swordfish steaks Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Basil, roughly torn for garnish Ask a question about this ingredient
In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
Ask a question about this stepAdd onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
Ask a question about this stepAdd sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
Ask a question about this stepLightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
Ask a question about this stepReturn skillet to medium-high heat, cover and cook for 3 minutes per side.
Ask a question about this stepWhen swordfish is cooked through and browned, cover with sauce and warm.
Ask a question about this stepSprinkle roughly torn basil and serve. This dish can also be served room temperature.
Ask a question about this stepI think any recipe published here, one of my favorite food sites, should not push recipes that call for overfished fish, and Swordfish is a horrendously endangered species because of this. What a disappointment.
http://www.enature.com/articles/detail.asp?storyID=509
made this last night. however, I followed Wally's advice and tossed the sauce with some whole wheat fettuccine and served the swordfish on the side. I did cook the swordfish in the same pan I'd prepared the sauce, though. Everyone loved the combination, and the leftover pasta made a spectacular lunch today!
What a perfect recipe! It was easy to follow and was so delicious!
Congratulations (and glad to share the finalist spot too :-))- it looks fantastic and I will definitely give it a go with some oven-dried tomatoes!
I made this tonight and, while the prep was delicious, it overwhelmed the pristine swordfish that it topped. Next time, I'm going to put the prep on top of some whole wheat penne and grill the swordfish separately.
But, then you have not made the recipe if you don't put it on the fish...this is a swordfish contest...not a sauce contest.
Please do and let me know what you think.
Made this for dinner the other night and loved it. Thanks so much cucinettaNYC.
Thank you!
Just LOVE everything about this! Congrats and good luck!! ;o)
Thank you and I hope you do give this recipe a try at home.
The last place I ate swordfish was in Sicily over 18 months ago! Since it's getting more sustainable here, I look forward to attempting it once again with this sauce. Thanks!
I hope this dish brings back fond memories of Sicily. Enjoy!
Am gonna try this grilling the swordfish and onions and roasting the garlic in the coals...
Bravo! Buon Appetito.
The briny capers and olives sound perfect for the meaty swordfish...I may try swordfish again!
Absolutely! Give it a try and let me know how you like it! Red snapper also works.
Having spent every summer of my childhood in Messina with my Nonna and Nonno, I consider myself somewhat of an authority when it comes to traditional Sicilian cooking. This dish captures the essence of the quintessential Sicilian cucinetta.
Fabulous! I can't wait to serve this to company this weekend. Simple, elegant, and room temp friendly? This is a winner for sure.
Kristen is the Senior Editor of food52.
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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?
This is a great recipe. Intense flavors and easy to prepare. Have made it several times.