CookTeaser

A CookTale

Cathie suggested, “how about Pepper & Anchovies”? I in turn chimed in, “how about the Swordfish that I vacuumed packed the other day”? So why not have both? It turned out to be a fat-free dietary dinner, but you’d never know it. Once again the picture says it all.

INGREDIENTS

1/3 cup of chopped pitted Green Olives (such as Greek or Italian)
1/3 cup of chopped pitted Black Olives (such as Kalamata or Nicoise)
1/4 cup of chopped roasted Red Peppers
1 TB of fresh Parsley (minced)
2 Anchovy fillets (minced)
2 tsp of drained Capers
1 tsp of Red Wine Vinegar
1 Garlic Clove (minced)
Sea or Kosher Salt & Pepper + Lemon Pepper
3 TB of EVOO
Fried Sage Leaves (optional)
2 6-ounce Swordfish Paillards (about 1/2 inch thick)

METHOD For the Olive Relish

1. Combine the Olives, Roasted Peppers, Parsley, Anchovies, Capers, Vinegar & Garlic in small bowl. Stir in 1 TB of EVOO. Season with Salt & Pepper. Allow it to marinate for 1 hour.

METHOD For the Swordfish Paillards

1. Preheat a cast iron grill pan to high. Season the Swordfish with Salt & Pepper, Lemon Pepper & EVOO.

2. Place the Swordfish on the heated grill pan. Grill for 1-1/2 minutes a side, weighed down with a heavy grill press. If permitted to cook any longer, the Swordfish will have dried out.

3. Transfer to dinner plates. Generously spoon the Olive Relish onto each Swordfish Paillard. Add the Peppers & Anchovies & the (optional) fried Sage Leaves