Name: Stuffed Swordfish with Caper Sauce
Ingredients: 1 Loin of swordfish; (about 6-7lb); Fresh rosemary; Olive oil; Sea salt and ground black pepper; 6 Shallots; 4 Sun-dried tomatoes; 2 oz Capers; 4 Whole large chillies; 1/2 pt Fish or vegetable stock; 1/4 pt White wine; 4 oz Chopped shallots; 3 oz Capers; 3 oz Chopped sun-dried tomatoes; 1/2 pt Fish or vegetable stock; 1/4 pt White wine; 4 oz Breadcrumbs; Sea salt and ground black pepper; Fresh rosemary; 3 tb Olive oil; 2 oz Chopped shallots; 2 oz Chopped sun-dried tomatoes

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Italian	Aldo’s, Italian, Job	1	servings

INGREDIENTS

1		Loin of swordfish; (about 6-7lb)
		Fresh rosemary
		Olive oil
		Sea salt and ground black pepper
6		Shallots
4		Sun-dried tomatoes
2	oz	Capers
4		Whole large chillies
1/2	pt	Fish or vegetable stock
1/4	pt	White wine
4	oz	Chopped shallots
3	oz	Capers
3	oz	Chopped sun-dried tomatoes
1/2	pt	Fish or vegetable stock
1/4	pt	White wine
4	oz	Breadcrumbs
		Sea salt and ground black pepper
		Fresh rosemary
3	tb	Olive oil
2	oz	Chopped shallots
2	oz	Chopped sun-dried tomatoes

INSTRUCTIONS

FISH
SAUCE
STUFFING
Prepare the fish by removing its fins with scissors, and also the head and
tail if still intact. Prick the fish deeply four or five times along one
side and rub the surface with olive oil. To prepare the stuffing, season
the breadcrumbs in a mixing bowl with sea salt, pepper and some fresh
sprigs of rosemary. Combine the breadcrumbs with the chopped shallots,
sun-dried tomatoes and olive oil. Spoon the stuffing mixture into the fish
and then use skewers to pin the fish closed. To improve the flavour you can
make small lacerations in the surface and push sprigs of rosemary into
them.
Season the fish and griddle-fry for a couple of minutes on both sides to
seal the flavour. Place a large basting tin on a medium heat with the
shallots, chillies, capers, sun-dried tomatoes and a good dash of olive
oil. Once the fish is sealed, put it into the basting tin and add the stock
and white wine. Allow to cook on the top for a few minutes before placing
in a medium-hot oven for 15-20 minutes.
To prepare the sauce, gently fry the chopped shallots in olive oil until
soft. Add the white wine, capers and sun-dried tomatoes and fry for a few
minutes. Ad the stock and simmer for 10 minutes, or until the fish is ready
to serve.
Remove the fish from the oven and cut into good-sized steaks. Serve
immediately with the sauce and braised spinach.
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