I’ve mentioned before that I am a latecomer to the fish-loving community of eaters. Growing up we were served fish sticks and mayo-licious tuna salad, so hardly any fish at all, and the few try-a-bites that I dared to do even with restaurant fish turned me off pretty thoroughly.
As an adult diner I made a point to expand my horizons and have long since come around to ordering all manner of fish in a restaurant setting. Okay, not all manner, I still make pretty tame selections and I know I will never enjoy certain things such as squid, octopus or even scallops.
But cooking fish at home is still a fairly new thing for me, which is why I’m enjoying the Hooked on Fish sustainable fish delivery subscription so much. (Full disclosure: the owner is a friend.) Pushing the piscine envelope and moving outside my mild-fish comfort zone has been fun and easier than I thought. Now I’m confident enough to seek out recipes that are a little bit out of the box as well. Which brings me to this week’s fish dinner – Sicilian-style Swordfish.
As an adult diner I made a point to expand my horizons and have long since come around to ordering all manner of fish in a restaurant setting. Okay, not all manner, I still make pretty tame selections and I know I will never enjoy certain things such as squid, octopus or even scallops.
But cooking fish at home is still a fairly new thing for me, which is why I’m enjoying the Hooked on Fish sustainable fish delivery subscription so much. (Full disclosure: the owner is a friend.) Pushing the piscine envelope and moving outside my mild-fish comfort zone has been fun and easier than I thought. Now I’m confident enough to seek out recipes that are a little bit out of the box as well. Which brings me to this week’s fish dinner – Sicilian-style Swordfish.
How about a tribute in song to this strong, mighty and speedy Cyrano of the sea?
How We Prepared It:
- Sicilian-style Swordfish, recipe via Food52
- Grilled Asparagus
- Quinoa-Brown Rice Blend
| Printable Recipe- Sicilian Style Swordfish |
Serves 4
Ingredients:
Directions:
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, halved and thinly sliced
- 2 garlic cloves, finely minced
- 1/3 cup sun-dried tomatoes packed in oil
- ¼ cup pitted oil-cured black olives coarsely chopped
- 2 tablespoons salted capers, well rinsed and coarsely chopped
- ¼ cup dry white wine, preferably Sicilian
- Crushed red pepper to taste
- 4 x 6 ounces swordfish steaks
- Salt and pepper to taste
- Basil, roughly torn for garnish
Directions:
- In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
- Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
- Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
- Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
- Return skillet to medium-high heat, cover and cook for 3 minutes per side.
- When swordfish is cooked through and browned, cover with sauce and warm.
- Sprinkle roughly torn basil and serve. This dish can also be served room temperature.
The Verdict: The first thing that stands out about this dish is the vivid purple color that seeps from the olives. Since the olives themselves are black, it’s a little unnerving. Once you push past that, this dish packs a punch with nice assertive flavors, like a puttanesca sauce. The meaty swordfish stands up well to the pungent, briny notes of the capers and olives and the sweetness of the sun-dried tomatoes.
I followed the recipe and cooked it on the stovetop in a skillet but next time I’ll grill the swordfish steaks instead.
I followed the recipe and cooked it on the stovetop in a skillet but next time I’ll grill the swordfish steaks instead.
RSS Feed