CookTeaser

Whoever coined the phrase “variety is the spice of life” had to be planning dinner…specifically a fish dinner. To explain, last evening’s Swordfish was a mere 5/8″ thick, while the Swordfish we enjoyed a month ago, was almost 2″ thick. Same kind of Fish prepared in a totally different manner. Realizing that purchasing a 2″ cut of Swordfish might not be easy, this is a manageable solution. Also the Mediterranean Salsa, though similar, contains alternate ingredients.

INGREDIENTS For the Swordfish

2 Swordfish Fillets 5/8″ to 1″ thick (skin removed)
1 TB of sweet Paprika + a sprinkle of hot Paprika
Sea or Kosher Salt & Black Pepper
4 oz of Butter softened (more if needed)
1 TB of EVOO
Balsamic Glaze (available online from Roland Foods)

METHOD

1. In a small container, add the EVOO, Paprikas & Salt & Black Pepper. Whisk to emulsify & combine. Brush both sides of the Swordfish, set aside.

2. Heat the saute pan to high, add the Butter & the EVOO. When the Butter stops sizzling, add the Swordfish & saute both sides, weighted down with a grill press for 1 minute per side. (Remember that we like our Fish on the rare to medium rare side. Cook yours according to your taste, but do not overcook.)

3. Remove with a slotted spatula & drain on paper towels. Transfer to a holding plate & cover with tin foil to keep warm.

4. To plate, add a Swordfish Steak, top with the Mediterranean Salsa. Garnish with the Balsamic Glaze & serve.

INGREDIENTS For the Mediterranean Salsa

1/4 C of Raisins
1/4 C of dried Cherries
2 TB of EVOO
1 Small Red Onion (1/4″ dice)
1 Garlic Clove, minced
1 Large Red & 1 Yellow Tomato, pulp removed & cut to 1/4″ dice
10 Black Olives, pitted & quartered
1/4 C of Salt Capers
Kosher Salt & Pepper to taste

METHOD

1. Soak Raisins & the Cherries in lukewarm water for 30 minutes to plump them up. Drain and set aside. Do the same in another bowl with the Salt Capers to remove the Salt.

2. In a large mixing bowl, add all the other ingredients. Paper towel dry the Raisins & Capers, & add them as well.