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Swordfish with Tomato, Chile and Capers

by Aglaia Kremezi   5/21/2009
Easy and fresh tasting. Serve with crusty bread or on top of pasta.

Total Time:

 1 hr 5 min

Servings:

 4

Ingredients

Olive Oil
2 C Onion, chopped
Sea Salt
1/2 C Dry White Wine
2 TBSP Red Wine Vinegar, or more to taste
1 - 3 ea Chiles de arbol, or peperoncini thinly sliced with scissors
2 C Fresh Tomato, chopped or good quality canned w/juice
1/4 C Capers, slat-packed, rinsed well & drained
1/2 - 1 teas Honey or Sugar, to taste
4 6 - 7 ounce Swordfish Steaks
1/2 teas Freshly Ground Black Pepper mixed with
1 teas Ground Coriander Seeds
2 TBSP Fresh Flat-Leaf Parsley, chopped

Cooking Instructions

Heat 3 - 4 TBSP olive oil in a large skillet over medium-high heat.
Add the onion, sprinkle with salt, and saute, stirring often until soft and light golden, about 10 minutes. Add wine, vinegar, and peperoncini and toss for 30 seconds. Pour in the tomatoes and cook for 5 minutes. Add the capers and 1/2 teas. honey and cook for another 8 - 10 minutes until the sauce thickens. Taste and adjust the flavor with more chile, vinegar, or honey. It should be quite intense. Transfer to a bowl and wipe the skillet clean with a paper towel. Heat 3 TBSP olive oil in the skillet over medium-high heat. sprinkle the fish steaks with salt and rub with the pepper-coriander mixture. Add to the hot skillet and saute for 2 - 3 minutes per side, until firm but still almost raw in the center. Add the sauce, bring to a boil, and cook for about 5 minutes until just cooked through. Let the fish and sauce cool for 15 minutes or longer, then sprinkle with parsley and serve warm or at room temperature.

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