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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Swordfish Romesco Recipe

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This recipe for Swordfish Romesco is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T slivered almonds
2 cloves fresh garlic
4 - 5 fresh basil leaves
4 t extra virgin olive oil, divided
1 large tomato coarsely chopped
1/2 c roasted red peppers
12 oz swordfish steaks, thawed
salt and pepper
Directions:
Directions:
Place almonds, garlic, basil, and 2 t oil in food processor; process until finely chopped. Add tomatoes and red peppers. Process until smooth; scrape sides down as needed. Preheat large saute' pan on medium high. Season fish with salt and pepper. Add remaining 2 t oil to pan; swirl to coat. Cook fish 3 minutes (do not turn). Reduce to medium; turn fish. Add sauce; cook 2 - 4 minutes or until flesh is opaque and separates easily with a fork. Serve with yellow rice.

 

 

 

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