We have developed a liking for swordfish but it is not readily available around these parts so I bought some from Joe Patti’s Seafood (wholesale to the general public) in Pensacola, FL. While it cost a lot to get it here, the price from them is not much more than buying seafood locally.
We had made Swordfish Puttanesca about 15 months ago but for todays dish we went back to a 2014 recipe to re-try Sicilian Swordfish, which is similar but different. The main reason for the redo is to get the cooking times recorded.
2 tablespoons olive oil
1 medium yellow onion, halved and thinly sliced
2 garlic cloves, finely minced
1/3 cup sun-dried tomatoes packed in oil
¼ cup pitted oil-cured sliced black olives
2 tablespoons capers
¼ cup dry white wine
Crushed red pepper to taste
4 x 6 ounces swordfish steaks
Salt and pepper to taste
1. In a medium skillet, heat oil over medium-high heat, add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes.
2. When the onion is lightly browned, add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together and cook until warmed through. Cover and keep warm while cooking the fish.
3. Season the swordfish with salt and pepper, oil, and begin grilling it over high heat. Cook 2½ minutes and rotate 90* for grill marks and cook another 2½ minutes. Chicken breast is for Pat.
4. Flip and cook to a 130F internal temp (3-5 minutes).
5. When swordfish is done, plate, top with sauce, sprinkle with roughly torn basil (which I didn’t have in January) and serve.
This was a very simple dish to prepare. The swordfish was moist and melt-in-your-mouth tender and the sauce matched it perfectly. It will take a special recipe with a strong recommendation to sway us from always cooking our swordfish like this.
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Have a great day and thanks for stopping by Almost Heaven South.
1/30/21 meal date
Now that's a swordfish dressed to the nines! AmazingReplyDelete
Larry, We both like swordfish but we can't remember the last time we've had it... It's been years. Stay Safe and Take Care, Big Daddy DaveReplyDelete
I've never tried Sword fish, to be honest. Maybe it's a texture thing? However, you have inspired me to give it a try. I do live by the ocean, so why not? Beautiful recipe.ReplyDelete
Aren't those shipping services great?! Nice service. This recipe looks really good. We've not had swordfish for awhile ... need to try this.ReplyDelete
It looks like a healthy and tasty meal.ReplyDelete