Sicilian-Style Swordfish For Supper And Breakfast

I posted about this dish four years ago and had it not been for a different cooking method, I wouldn’t have posted this time.  We remodeled our kitchen close to 20 years ago and we put in a new technology microwave called a GE Monogram with Advantium Technology and I’ve always liked it even though we didn’t maximize it’s potential.  So, when it came time for a new one, we again went with the GE Monogram except now it’s called a 5 in 1 oven  and our goal is to make more use of the oven and not use it only as a microwave. 

My plan for this meal was to cook the fish on the grill as previously but since the oven cookbook specifically had a swordfish recipe, I opted to give it a try.  The oven can use a combination of Halogen lights on top (U), a heating element on the bottom (L), a convection heater (C), and microwaves (M) to cook the food – it can even make toast. 

Sicilian-Style Swordfish

The Ingredients:

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 tbsp capers

¼ cup dry white wine

Crushed red pepper to taste (None for Bev and Cindy)

3 x 6 ounces swordfish steaks

Oil as needed for the fish

Salt and pepper to taste

The Instructions:

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.

4. For this dish, the instructions for two pieces of fish were to set the oven as follows: U=10, L=10, M=1, C=10 (so the microwave was doing very little) and cook for about 10 minutes (I did it little differently) on the metal grill pan

5. In the oven, I was basically baking the fish and using the black grill pan to give it a little sear.

6. Add three pieces of swordfish to the metal grill pan set as shown above and cook for 5 minutes.

7. Flip and cook until the fish reaches an internal temp of 130F 

8. When swordfish is done, plate, top with sauce, sprinkle with roughly torn basil (which I didn’t have in January) and serve.

I cooked a fourth piece of fish to use for breakfast.

The Verdict:

It was delicious just as before but the pan didn't add the expected grill marks so it was basically baked swordfish but the Advantium may be more efficient than using a regular oven.

Swordfish Breakfast Omelet

Previously when we made this dish, I made the leftovers into breakfast tacos  and this time, I considered making a breakfast burrito but I decided I didn’t need the added calories from the tortilla so I made an omelet instead.

Ingredients:

1/3 swordfish steak, chopped

1 pat of butter

2 Jumbo eggs

S&P to taste

2 slices of creamy cheddar cheese

1/4 cup chopped tomato/caper sauce, leftover from swordfish meal

Instructions:

Beat the eggs and S&P together.

Warm the fish and sauce in the microwave.

Add butter to pan over medium low heat (on our range).

Pour beaten eggs into the pan and cover with a lid.

When eggs are about set, add the cheese to one half and the fish and sauce to the other and cook until eggs are done.

Slide onto a plate and fold the cheese half over the fish half.

Now this is a well stuffed omelet and as expected, it was outstanding but, even though she liked the supper, I still couldn't get Bev to try fish for breakfast. 

Photos can be slightly enlarged by clicking on them and the blue words are links.

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

Larry

1/28& 1/31/25meal date