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Fish for Dinner: Sicilian-Style Swordfish

6/17/2015

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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. 
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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
Click the photos to embiggen and read the captions.
Sicilian-Style Swordfish
Recipe source: cucinettaNYC via Food52

Printable Recipe- Sicilian Style Swordfish
File Size: 567 kb
File Type: pdf
Download File

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Serves 4

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.
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