August 25, 2011 Swordfish With Puttanesca Sauce On A Bed Of Broccoli Rabe
RECIPE
Serces 2 A CookTale In our kitchen Swordfish is a staple. We love the meatiness, the flavor of the sea, and the way it responds when grilled in a sizzling pan. I sound like a broken record when I once again say, do not overcook it! The addition of sauteed Broccoli Rabe with lots of slices of Garlic and a pinch of Red Pepper Flakes, makes a hearty dinner. The side dish of fried Zucchini Blossoms rounds it all out. Making every dinner worth recalling with a smile the next morning is my goal. RECIPE Swordfish INGREDIENTS 3/4 of a pound of at least 1 inch thick top grade Swordfish METHOD 1. Add the Salt, Pepper, Lemon Pepper, Chile Pepper & EVOO to the Swordfish. RECIPE The Puttanesca Sauce INGREDIENTS 1 tsp of Garlic or more, finely chopped METHOD The Puttanesca Sauce 1. Heat Olive Oil & the Oilin the Anchovy can in a large deep skillet till medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden. 2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet. 4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers. 5. Cook uncovered at a simmer for 20 minutesor until the flavors merge. Use your judgment.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired. RECIPE For The Broccoli Rabe INGREDIENTS 1 lb of Broccoli Rabe. METHOD
1. Wash Broccoli Rabe, trim the stems, remove & save large leaves
2. Steam for 6 minutes, flush in cold water and drain. 3. Cut into small pieces & set aside. 3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. Set aside. |
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- Posted under Dinner, Fish, Sauce, vegetable
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