Ingredients: |
Ingredients: ¼ cup raisins
Four 1/3” thick swordfish steaks (6 ounces each)
½ cup unbleached all-purpose flour
½ cup extra-virgin olive oil
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
4 bay leaves.
1 medium yellow onion, minced
1 garlic cloves, minced
¼ cup pine nuts
1 celery stalk, minced
2 tablespoons salted capers, rinsed and chopped
14 pitted black olives, such as Gaeta (note: I couldn’t find these so used half kalamata and half black olives)
12 cherry tomatoes quartered
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Directions: |
Directions:In a small bowl, soak the raisins in cool water to cover for 15 minutes. Drain and blot dry.
Dredge the swordfish in the flour, coating both sides and shaking off the excess. Heat the olive oil in a 12-inch skillet over a medium high flame. Cook 2 of the swordfish steaks until golden brown on both sides, about 3-4 minutes per side, turning once. Transfer with a slotted spatula to a 10x14” baking dish. Cook the remaining 2 swordfish steaks in the olive oil left in the skillet in the same manner; remove with a slotted spatula to the baking dish. Season the steaks with ¼ teaspoon of the salt and a pinch of the pepper and top each with 2 bay leaf.
If cooking immediately, preheat the oven to 400F.
Add the onion and garlic to the olive oil left in the skillet over medium high heat. Cook for 5 minutes, then stir in the pine nuts, celery, capers, olives and raisins. Cook 5 minutes, then add the tomatoes, reduce the heat to medium, cover and cook for 10 minutes, Season with the remaining ¼ teaspoon of salt and the remaining pinch of pepper.
Pour the sauce over the swordfish in the baking dish and bake in the preheated oven for 15 minutes. Serve, hot, warm or at room temperature.
NOTE: The swordfish can be topped with the sauce up to 12 hours ahead and refrigerated then baked before serving.
Rustico Cookbook, Regional Italian Country Cooking
Micol Negrin, 2002 |
This recipe for Twice-Cooked Swordfish in Tomato, Pine Nut and Caper Sauce is from