SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
- Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.
FISH WITH SICILIAN SAUCE
This recipe makes 2 servings, but is easy to scale up for more. Very quick for a weeknight, and a savory and different way to serve fish. Use firm white fish, such as halibut, cod, or mahi-mahi. if you don't have fresh tomatoes on hand, use an equal amount of canned diced tomatoes, drained. I sometimes substitute slivered almonds for the pine nuts.
Provided by cathyfood
Categories < 30 Mins
Time 25m
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, salt & pepper. Dredge the fish fillets and shake off excess flour; set aside.
- Heat dry sauté pan over medium heat. Toast pine nuts in dry pan, set aside to cool.
- Heat about 1 TB oil in pan. Saute fish on both sides until lightly browned. Remove to plate. .
- In the same sauté pan, heat 2 TB oil over medium heat. Add the onion and celery, sauté until soft and pale, about 10 minutes.
- Add the tomatoes, simmer 3 minutes to thicken slightly.
- Add the olives, pine nuts, drained raisins, capers, garlic and wine, and bring to simmer.
- Add fish fillets on top of sauce, simmer for 8 to 10 minutes to complete cooking. Add a little water or wine if sauce gets too dry.
- Serve hot or at room temperature.
- If cooking for a larger group, sauté fish fillets and place into an oiled baking dish. Prepare sauce in sauté pan, pour over fish, and bake about 10 minutes at 400 degrees F, until done.
Nutrition Facts : Calories 438.8, Fat 28.9, SaturatedFat 3.7, Cholesterol 61.6, Sodium 345.6, Carbohydrate 25.9, Fiber 2.7, Sugar 8.6, Protein 20.9
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