| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
|
|
Two 1-inch thick swordfish steaks |
| 1/4 |
c |
Finely chopped pitted Kalamata or other |
|
|
; brine-cured black olives |
| 1/4 |
c |
Finely chopped drained bottled roasted |
|
|
; red pepper |
| 3 |
tb |
Finely chopped fresh parsley leaves; preferably |
|
|
; flat-leafed |
| 1 |
tb |
Drained bottled capers; chopped fine |
| 1 |
|
Flat anchovy fillet; minced |
| 1 |
sm |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 2 |
tb |
Minced scallion |
| 1 1/2 |
tb |
Balsamic or red-wine vinegar |
|
|
Lemon wedges as an accompaniment |
INSTRUCTIONS
In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over
moderately high heat until it is hot but not smoking and in it saute the
swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until
they are just cooked through. While the fish is cooking, in a small bowl
stir together the olives, the roasted red pepper, the parsley, the capers,
the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3
1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish
to plates, spoon the sauce over it, and serve it with lemon wedges.
Serves 2.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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