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This week our Community Seafood Catch was swordfish. A beautiful one pound steak caught just the day before. We cribbed a simple, very tasty recipe from our great seafood sourcers (sorcerers?) which has a very bold Sicilian flavor.

swardfish

For a 1 lb swordfish steak, you’ll need olive oil, butter, 1 large chopped shallot, 2 cloves garlic, 1/2 cup chopped black olives (pitted), 1/2 cup sun dried tomatoes (in olive oil, drained), 2 Tblsp capers, 1/2 cup white wine.

In a skillet, sauté the chopped shallot and garlic in a little olive oil and butter (about 1 Tbsp) until soft and golden (about 3-4 mins). Add the olives, sun dried tomatoes, capers and wine (add another 1 Tbsp butter to this for taste). Let this cook down over medium-high heat for about 3-5 mins until it reduces and thickens. Then turn off the heat and let it sit in the warm pan.

In a grill pan (or a regular skillet if you don’t have a grill pan), heat some olive oil and a little butter over medium-high heat. Season the steak with some salt and pepper on both sides. Cook the steak about 3-4 mins per side.

Serve with the olive/caper/tomato sauce over the top –

We served the fish with some Brussels sprout – cut in half, part boiled for 4 mins, and then sautéed quickly in some olive oil, a little butter, with some chopped spring onion, garlic powder, smoked paprika and salt and pepper.

Great winter feast.

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