Grilled Swordfish From Freezer Diving

We’re still on a campaign to eat from the freezer and it was time to have some seafood so it was swordfish from our trip to Maine last May - it’s nice to have a good vacuum saver that will keep items well for a long time.

I went on a recipe hunt and found one from Ina Garten (a favorite cook) that sounded just right for us – Swordfish With Tomatoes And Capers.

Ingredients

1 cup chopped yellow onion (1 onion)

1 cup chopped fennel (1 bulb)

3 tablespoons good olive oil

1 teaspoon minced garlic

28 ounces canned plum tomatoes, drained

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons chicken stock

2 tablespoons good dry white wine

1/2 cup chopped fresh basil leaves

2 tablespoons capers, drained

1 tablespoon unsalted butter

4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)

Fresh basil leaves

Directions
For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.

Prepare a grill, brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature. 

I followed Ina’s recipe and made a full recipe of the sauce even though we only had half the fish as I thought it would be good for other dishes.  I cooked the fish to 125* internal which was about right for the ladies, but could have been a little less for me. 

We side it with some grilled sweet potatoes that were steamed then brushed with oil and grilled and orange salad. 

We had some oranges that needed to be used and Bev decided that Sam Hofer’s recipe was just the ticket, except she wanted to serve it over greens.  This is mine.

I ate half the fish and Bev and SIL, Pat, split the other half – this is my plate.

I thought it was delicious and Bev said “I am now a swordfish fan,” but the non-fish eating Pat said it was too fishy for her and only ate a couple of bites.  I’d had it before and thought the texture was more like very tender pork and it has a mild fishiness – but then I’ve never eaten fish that was too fishy.  The long cooking of the sauce really concentrates the flavors and it is a definite use again recipe and process, perhaps with different flavors.  Since this was our fourth time for the salad, but first with greens, we knew it would be delicious.

Other than keeping a closer eye on the potatoes while steaming, the one thing I'd do differently is flip the potatoes a couple of times and brush them with melted butter.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Carving Up The Rib Roasts

Two years ago: Asparagus And Crab Scramble

Larry

1/26/2012