"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pesce Alla Messinese (Swordfish Messina Style) Recipe

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This recipe for Pesce Alla Messinese (Swordfish Messina Style), by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Albis
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. swordfish or cod steaks
Salt and fresh ground black pepper
1 lb. all purpose potatoes, peeled
1/3 cup extra virgin olive oil
1 Vidalia onion, coarsely chopped
2 cloves garlic, peeled and crushed
2/3 cup dry white wine
3 cups peeled and chopped plum tomatoes or Pomi brand chopped tomatoes
1 1/2 cups black rip Sicilian olives, pitted and torn in halves
1/4 cup salted capers, rinsed

Directions:
Directions:
Cut the fish into serving pieces, season lightly with the salt and pepper and reserve. Preheat the oven to 350 degrees. In a large saucepan, boil the potatoes until a fork can be inserted into them but still has some resistance, about 10 minutes. Drain and cut into 1/4 inch slices. Reserve.

In a medium casserole, heat the oil over medium heat. Add the onion and garlic, saute until softened, about 5 minutes. Add the fish and saute, turning once, until lightly browned, 5 to 7 minutes. Add the wine, distribute the tomatoes evenly in the casserole and season with salt and pepper. Add the potatoes, olives and capers. Bake until the potoates are tender, about 20 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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