2802 Swordfish Sicilian Style

Swordfish Sicilian Style
Pesce Spada alla Siciliana

Serves 4

2 tablespoons extra virgin olive oil
2 whole cloves garlic, minced
2 cups halved cherry tomatoes
1 teaspoon dried oregano
Salt to taste
1/2 cup sliced green olives
1 tablespoon capers in salt, well rinsed
½ cup white wine
Zest 1 lemon
Four 6 ounce swordfish steaks
¼ cup toasted pine nuts

Heat olive oil in a saute pan large enough to hold the swordfish steaks in one layer. Add the garlic and cook a couple of minutes to flavor the oil.

Add the tomatoes and cook for about 5 minutes. Add the oregano, salt, olives and capers and cook a couple of minutes. Raise heat to high and add wine, allow most of it to boil off. Stir in zest Transfer sauce to a bowl and keep warm.

Preheat an outdoor grill. Place an empty but well-seasoned cast iron pan on the grill and when the heat is at 450f add the swordfish to the pan and for 3 to 4 minutes until the underside begins to brown. Turn over and cook the other side. Fish is cooked when an internal temp of 145F is reached.

Remove from grill and plate; top with the sauce. Sprinkle pine nuts over fish.

No grill?
Heat 2 tablespoons olive oil in a sauté pan and when it is hot, add the swordfish steaks. Cook 3 to 4 minutes on each side. Serve the swordfish as for above