I’m about to commit food blogging blasphemy – posting the same recipe twice. I feel okay about it though because my second shot turned out so much better than the first.
The Occasion: Friday night dinner after a stressful week. All I really wanted was a little food to go with my giant glass of wine. What we ended up with was a flavorful, lick-the-plate meal fit for company.
Why This Recipe Works: Lots of strong flavors at work here, which I like. If you prefer your fish dinners to be mild and subtle, you’re better off selecting something else. This is also fast and easy. From cutting board to dinner table in less than 30 minutes.
The Playlist: This song has nothing to do with fish dinners – at least I don’t think it does. The Tom Waits songbook is filled with mysterious lyrics, but I love those evocative and only-Tom ditties anyway.
Click on the photos to enlarge them and read the captions.
Recipe source: Hooked on Fish sharing a recipe from 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 6-ounce 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.