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.
- Sicilian-style Swordfish, recipe via Food52
- Grilled Asparagus
- Quinoa-Brown Rice Blend
Recipe source: cucinettaNYC via Food52
- 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
- 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.
I followed the recipe and cooked it on the stovetop in a skillet but next time I’ll grill the swordfish steaks instead.