December 28, 2011 Swordfish On A Bed Of Sauce alla Norma
RECIPE
Serves 2A CookTale Sauce alla Norma is an Eggplant and Tomato-based sauce with a glorious history, originated in the city of Catania in Sicily. The most popular version of the story is that it was named after Italian composer Vincent Bellini’s much-loved 1832 opera Norma. Others believe that Bellini’s opera was such an outstanding work, the name Norma simply became associated with what’s wonderful — hence the Norma sauce. INGREDIENTS for Sauce alla Norma 1 large firm Eggplant METHOD 1. Peel the Eggplant & cut it into bite size pieces. 2. Heat a large nonstick saute pan & add 1 TB of EVOO. Fry the Eggplant pieces in two batches, adding extra EVOO as needed. (Eggplants soak up a great amount of EVOO). Toss the Eggplant with the EVOO to coat, then sprinkle with 1 TB of the dried Oregano. Using two spatulas, turn the Eggplant until golden on all sides. Remove to a plate & repeat with the remaining Eggplant. 3. When the second Eggplant pieces have cooked, return the first batch to the pan & add the Red pepper Flakes. Reduce the heat to medium, add more EVOO, the Garlic & half of the chiffonade of Basil, stir together. Add the White Wine Vinegar & the diced Tomatoes. Simmer for 10 to 15 minutes to bring the flavors together. Add the Salt & Pepper & the remaining half of Basil leaves & gently toss the sauce together. RECIPE For Swordfish Steak
INGREDIENTS
2 Swordfish steaks (8 oz each, 1″ thick)
2 TB of EVOO
Sea Salt & Black Pepper
Lemon Juice (optional)
METHOD
1. Heat a cast iron grill pan to smoking hot. Add the prepared Steaks & grill, weighed down with a meat griddle for 2 minutes a side, no more or the result will be a dry juiceless fish.
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- Posted under Sauce, Seafood
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