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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


RECIPE

Serves 2

A CookTale

Swordfish is a specie that adapts to endless variations, but for us the simplest method is to be cooked in a sizzling grill pan or on a gas grill for as short a time as possible, then paired with any number of compatible accompaniments. Last evening it was a combination of Mediterranean vegetables brought together in a quick saute.

INGREDIENTS

2 6 oz slices of Swordfish
3 TB of EVOO (1 for the salsa, 2 for the pan)
Lemon Juice
1 medium Onion (minced)
1 clove of Garlic (minced)
6 ripe Plum Tomatoes (diced) or a 14 oz can of diced Tomatoes
1 small Fennel Bulb (diced)
5 large White Mushrooms (diced)
10 green Olives (pitted and minced)
1 Medium Zucchini (diced)
1 Red Bell Pepper (diced)
2 oz Pine Nuts (toasted)
1/4 cup of drained Capers
Basil Leaves (torn or shredded)
Red Pepper Flakes (to taste)
1/3 cup of Parsley
1/3 cup of Marinara Sauce
1/3 cup of White Wine or Vermouth
Sea Salt & Black Pepper
Ginger Balsamic Glaze (optional)

METHOD

1. Prepare all the major vegetables in separate bowls. (The Garlic, Fennel & Onion can be in one bowl.) Have all the other ingredients available on hand at the stovetop.

2. Heat 2 TB of EVOO in a large saucepan over high heat. Saute Onion, Fennel & Garlic until soft. Stir in Olives. Set aside in a large mixing bowl.

3. In the same pan add the Mushrooms, Zucchini, Red Bell Pepper & Red Pepper Flakes. Saute for a few minutes & add to the large bowl.

4. In the same pan add the Tomatoes, Capers, White Wine or Vermouth & the Marinara sauce. Saute for a few minutes & return all the ingredients from the large bowl. Add the Salt & Pepper & Parsley & gently toss together. Cover the saucepan.

5. Season the Swordfish steaks with Lemon Juice, EVOO & Salt & Pepper. Set aside to blend the flavors.

6. Heat a grill pan to smoking hot, add EVOO & the Swordfish. Weigh them down with a grill press &
grill for 1-1/2 minutes a side for rare, 2 minutes for medium rare. Any more will dry out the fish.

7. To serve. Add a generous bed of Salsa to each plate. Top with a slice of Swordfish. Adding Ginger Balsamic Glaze to the fish is optional.

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