Swordfish
a la Siciliana
I
found this flavorful swordfish recipe on Allrecipes. Since I've been cooking more
Mediterranean based dishes I have olives and capers in my refrigerator on a regular
basis. I always have olive oil, onion and garlic and I had raisins from the broccoli
salad I made. We have a local farm stand with fresh tomatoes, so the rest was
easy!
My husband, who insisted he doesn't like raisins enjoyed them in this dish. As
you can see, I served it with asparagus, another of our favorite vegetables.
Swordfish a la Siciliana
2 ounces raisins
3 tablespoons plus
1 teaspoon olive oil
2/3 small onion, minced
2/3 clove garlic, minced
5 ounces ripe tomatoes, diced (slightly more than 1/2 cup)
6-7 green olives,
pitted and minced (I used Spanish olives)
1 1/2 ounces pine nuts
2 tablespoons
and 2 teaspoons capers
1 1/4 lbs. Swordfish steaks
Salt and pepper to
taste
Soak
the raisins in lukewarm water for thirty minutes. Drain. Preheat oven to 400 degrees
Heat the olive oil in a saucepan over high heat and saute onion and garlic
until soft. Stir in the raisins. tomatoes, olives, pine nuts and capers. Cover,
reduce heat to medium and cook 15 minutes.
Season
the swordfish with salt and pepper. Place in lightly oiled baking dish and cover
with cooked sauce. Bake for 15 - 20 minutes or until steaks are firm.
Serves 4
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here to print this recipe
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