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- White fish
This light fish stew is a quick and easy to prepare crowd pleaser, featuring the fragrances and flavours of summer.
8 people made this
- 50g capers packed in salt
- 600g swordfish
- 12 fresh basil leaves
- 1 tin peeled plum tomatoes
- 3 to 4 tablespoons olive oil
- 1 clove garlic, crushed
- 2 pinches dried oregano
- salt and pepper to taste
- 100g pitted black olives, halved and rinsed
MethodPrep:20min ›Extra time:30min soaking › Ready in:50min
- Rinse the salt off the capers and soak them in hot water for about 30 minutes. Strain and rinse them again in cold water.
- Remove the skin from the fish and cut in smallish cubes and season with salt.
- Stack the basil leaves, roll them and slice them in ribbons. Drain the tomatoes into a bowl and crush them with your hands.
- In a frying pan, heat the olive oil with the garlic clove. Remove the garlic clove once it has turned golden. Add the cubed fish and once it has changed colour from light pink to light beige, remove it with with a slotted spoon and set aside. It should take about 2 to 3 minutes and the fish should still be raw inside.
- To the pan, add the crushed tomatoes, oregano and half the basil. Let the tomatoes simmer for about 15 to 20 minutes. Season with salt and pepper. You are looking for a bright, somewhat raw tomato taste, but not watery.
- Add the olives and capers and cook for another 10 minutes. Add the fish, turn the heat off and cover for a few minutes to finish cooking the fish. When ready to serve, finish with the remaining basil and bring to the table.
If you have leftovers, shred the fish coarsely with a fork and turn into a fabulous pasta sauce.
Reviews & ratingsAverage global rating:(1)
- 3 ounces raisins
- 5 tablespoons olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- ½ pound ripe tomatoes, diced
- 10 green olives, pitted and minced
- 2 ounces pine nuts
- ¼ cup capers
- 2 pounds swordfish steaks
- salt and pepper to taste
Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
Sicilian Recipes, Swordfish Recipes
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.
Ingredients for 4 people: 600 g. swordfish in four pieces – 400 g. of tomatoes – 1 onion – 30 g. of raisins – 30 g. of pine nuts – half a tablespoon of capers – 4 pitted green olives – 1 stalk of celery – 1 clove of garlic – flour – extra virgin olive oil – salt and pepper
Lightly flour the fish slices and brown them in a pan with a little extra virgin olive oil.
Dry them from excess oil with absorbent kitchen paper and put them in an oven dish, add salt and pepper to taste.
Cut the tomatoes into fillets removing the seeds, chopped celery and onion and soften the raisins in a little warm water.
Brown the onion in a little oil with a clove of garlic add the pine nuts, celery, raisins, capers, olives and tomatoes and cook for about 5 minutes.
Sprinkle the swordfish slices with the sauce obtained and cook for 15 minutes in preheated oven at 200° C.
Swordfish with tomatoes, capers and olives recipe - Recipes
Do you think diet food is boring? Then think again.
If you eat Mediterranean food you can have a happy and colourful diet and a very enjoyable one too.
Mediterranean food is widely recognized as very healthy and light excellent if you want to lose weight as fresh fruit and vegetables, olive oil and plenty of fish are key ingredients.
I grew up with a Mediterranean diet and it is what I enjoy most. If I had to choose I would go for fish rather than meat. It is lighter, easy to digest and very tasty too!
Try this swordfish steak which takes just 15 minutes to prepare and only a few minutes to cook. You can swap swordfish for other types of fish like for instance cod, tuna, haddock or red snapper.
Chop the parsley, the olives, the garlic and the tomatoes. Rinse the capers under running water
Stir fry the garlic with 2 tbsp of olive oil, then add the fish and cook it for a couple of minutes on one side
Turn it to the other side and add the vegetables, salt and pepper to taste cook for 4 to 5 minutes until the fish is cooked. Don't over cook it to avoid the fish becoming dry.
Enjoy with a drizzle of olive oil. This is a truly Mediterranean dish!
I am entering this to One Ingredient which this month has as theme - Healthy. Hosted this January by Nazima of Franglais Kitchen, the event is co-hosted by Laura of How to Cook Good Food.
“Lunchbag” Swordfish with Mediterranean Tomato Sauce and Linguini
- Course: Dinner
- Skill Level: Intermediate
- Add to favorites
- Yield : makes about 1 quart sauce
- Servings : 4
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 55m
- 3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon minced garlic
- 1/4 cup (1 small) minced red onion
- 2 tablespoons rinsed, drained, and roughly chopped capers
- 1/2 cup roasted red or yellow bell peppers, coarsely chopped
- 12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
- 2 tablespoons fresh lemon juice
- 2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
- 6 tablespoons extra-virgin olive oil
- 1/2 pound dried linguini
- 4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
- 4 (6-ounce) swordfish steaks
Preheat oven to 450 degrees F.
Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
To cook the fish: (See Chef’s Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.
*Chef’s Note: To make waxed or parchment paper “bags”: Fold 4 large sheets of paper in half. With the fold as the spine, cut a large semicircle (about an 8-inch radius) with one end more pointed than the other (opened out, the shape resembles a heart). Open the circles. Layers the ingredients in the center of the paper as instructed above. Leave a 1-inch border of paper clear.
Close the parchment over the fish. Starting at the flatter end of the semicircle, firmly fold the edge inwards. Fold entire edge into a series of tight, flat, overlapping pleats to enclose the fish. Fold the last pleat several times and tuck it under the bag. Put the bags on a baking sheet and bake in the oven 12 to 15 minutes. The bags will puff up and brown. Waxed paper is a nice touch to make the cooking bags because you can see the colors of the sauce through it.
Swordfish And Caponata Di Melanzanes
- Skill Level: Intermediate
- Add to favorites
- Servings : 4
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- 1 1/2 cups extra-virgin olive oil
- 4 anchovies, bones removed and rinsed well
- 2 garlic cloves, minced
- 3 medium size eggplants, peeled and cut into 1-inch cubes
- 1 large onion, minced
- 1 teaspoon red chili flakes
- 3 medium ripe whole tomatoes, peeled and seeded
- 1/2 cup black olives, pitted and quartered
- 3 tablespoons capers, rinsed and drained
- 1/2 cup raisins
- 1/4 cup pine nuts
- 2 tablespoons sugar
- 1/4 cup balsamic vinegar
- 1 cup tomato sauce
- Sea salt and freshly ground black pepper
- 4 (4-ounce) fillets swordfish, skin and bloodlines removed
- 2 lemons, juiced
- 1 handful fresh basil leaves, chopped
Add the black olives, capers, raisins, and pine nuts to the pan, stir well, and sprinkle with the sugar and vinegar. Pour in the tomato sauce and stir taste and then season with sea salt and freshly ground black pepper. Cover and simmer until ready to serve.
Meanwhile, coat the swordfish fillets in the remaining 1/4 cup olive oil, lemon juice, and basil. Marinate in the refrigerator for 20 minutes.
Heat a grill pan over a medium flame, and brush with oil to prevent the fish from sticking. Season the fish with sea salt and freshly ground black pepper and then place in the pan. Sear on both sides for 3 to 5 minutes per side, or until fully cooked through (opaque in the center). Serve immediately with a generous spoonful of the caponata.
Heat a large pot of water to a boil for pasta, 6 quarts.
Trim the swordfish of skin and any of its bloodline that remains. Dice swordfish into bite-sized cubes about ½-inch square.
Heat about 2 tablespoons EVOO over medium-high heat. Add swordfish to oil when it ripples and wafts smoke. Season the fish with salt and pepper, and brown it about 2 minutes on each side. Remove to plate, douse with lemon juice, and loosely cover with foil. Reduce heat to medium. Add remaining EVOO to pan, 3 turns of the pan, add anchovies and use a wooden spoon to break them up until they melt into the oil. Add the garlic and chili to the pan, stir a minute or 2, then add vermouth or white wine and let the sauce bubble up. Add tomatoes, capers and green olives, and cook over medium-low to medium heat, 15-20 minutes.
Salt pasta water and cook the pasta a minute less than package directions. Remove half a cup of starchy liquid from pot before draining pasta.
Add swordfish back to sauce to heat through when the pasta is nearly done. Toss the pasta with sauce, reserved water, fish and adjust seasonings. Serve the pasta in shallow bowls topped with parsley and mint
Swordfish with Capers, Olives & Sun-Dried Tomatoes
This delicious recipe takes the bright flavours of the Mediterranean and uses them in a dish that’s perfect for winter. The sauce’s dark, rich flavours enable it to stand up to the bigger flavours of a dark lager. To avoid overcooking this delightful fish, have all ingredients at the ready before beginning to cook.
4 pieces swordfish (each 6 oz/175 g), or a total of 1½ lbs (750 g) if pieces are too large for individual portions
Salt and freshly ground black pepper
3 tbsp (45 mL) olive oil
1 cup (250 mL) grape or cherry tomatoes, sliced lengthwise
8 sun-dried tomatoes, drained of oil and coarsely chopped
1 tbsp (15 mL) capers, drained
6 Kalamata olives, pitted and coarsely chopped
2 tbsp (30 mL) balsamic vinegar
3 tbsp (45 mL) water
2 tbsp (30 mL) fresh parsley, coarsely chopped
Additional olive oil for drizzling, if desired
1. Heat a large nonstick skillet over medium-high heat. Season swordfish generously with salt and freshly ground black pepper.
2. When pan is heated, add 2 tbsp (30 mL) olive oil, then add swordfish, let brown on one side for 3 minutes.
3. Carefully flip fish over and let brown for another 2 minutes. Set aside on a plate (no need to cover).
4. Discard frying oil from pan, lower heat to medium and add remaining 1 tbsp (15 mL) oil.
5. Add tomatoes, sun-dried tomatoes, capers and olives and cook for 2 minutes, stirring occasionally.
6. Remove pan from heat and add balsamic vinegar along with 3 tbsp (45 mL) water stir mixture to combine. Nestle swordfish into tomato mixture, cover pan and return to heat.
7. Warm through for 2 minutes or until fish is cooked through. Remove from heat and plate fish. If needed, cook sauce a minute longer to thicken it. Stir in parsley.
8. Top swordfish with sauce and drizzle with additional olive oil if desired.
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