Post by marlaoh on Oct 6, 2004 10:54:48 GMT -6
Sicilian Swordfish with Capers and Olives
Fish:
1 lb. swordfish, cut into 4 thin fillets
2 T. olive oil
1 clove garlic, minced
2 T. chopped fresh parsley
Pinch of salt and pepper
Method:
Season the swordfish fillets with a mixture of the oil, garlic, parsley, salt, and pepper.
Heat a grill pan and sauté the fish about 2-3 minutes per side, depending on thickness, over medium high heat.
While fish is grilling make sauce:
Sauce:
2 T. olive oil
1 medium onion, thinly sliced
4 canned anchovy fillets
6 kalamata olives, pitted and chopped
1 T. large capers in salt (if available, if not use smaller ones)
1 cup white wine or chicken broth
1 tsp. dried oregano
1 lemon, cut into wedges
In medium sauté pan, heat oil. Sauté the onions until soft; add anchovy fillets, olives, capers, wine and oregano. Simmer for 5 minutes. Pour sauce over swordfish; top with lemon wedges. Serves 4.
Fish:
1 lb. swordfish, cut into 4 thin fillets
2 T. olive oil
1 clove garlic, minced
2 T. chopped fresh parsley
Pinch of salt and pepper
Method:
Season the swordfish fillets with a mixture of the oil, garlic, parsley, salt, and pepper.
Heat a grill pan and sauté the fish about 2-3 minutes per side, depending on thickness, over medium high heat.
While fish is grilling make sauce:
Sauce:
2 T. olive oil
1 medium onion, thinly sliced
4 canned anchovy fillets
6 kalamata olives, pitted and chopped
1 T. large capers in salt (if available, if not use smaller ones)
1 cup white wine or chicken broth
1 tsp. dried oregano
1 lemon, cut into wedges
In medium sauté pan, heat oil. Sauté the onions until soft; add anchovy fillets, olives, capers, wine and oregano. Simmer for 5 minutes. Pour sauce over swordfish; top with lemon wedges. Serves 4.