Braised Swordfish with Black Olives, Tomatoes and Marjoram

Name: Braised Swordfish with Black Olives, Tomatoes and Marjoram
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 794 grams diced tomatoes with their juices; 2 Tbsps dry vermouth; 2 garlic cloves, thinly sliced; 1 jalapeño, seeded and minced; 1 Tbsp marjoram, chopped; 3 Tbsps extra-virgin olive oil; 79 milliliters Gaeta olives, pitted and halved; 1 small Finely grated zest of orange; 6 servings Salt; 6 servings Sherry vinegar; 1 kilograms swordfish steaks, cut 1 inch thick

You can never have too many main course recipes, so give Braised Swordfish with Black Olives, Tomatoes and Marjoram Head to the store and pick up garlic cloves, sherry vinegar, vermouth, and a few other things to make it today. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In a medium skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and jalapeo and cook over moderate heat until the garlic is golden, about 2 minutes.

Ingredients you will need

Garlic

Add the orange zest, vermouth and bay leaf and boil over moderately high heat until the liquid has almost evaporated, about 1 minute.

Ingredients you will need

Orange Zest

Bay Leaves

Vermouth

Add the tomatoes and their juices and a pinch of salt and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the marjoram. Season with salt and sherry vinegar.

Ingredients you will need

Sherry Vinegar

Marjoram

Tomato

Sauce

Salt

In a very large skillet, heat the remaining 1 tablespoon of olive oil. Season the fish with salt and add to the skillet. Cook over high heat until browned, about 4 minutes per side.

Ingredients you will need

Olive Oil

Fish

Salt

Equipment you will use

Frying Pan

Add the sauce, shaking the skillet to distribute it evenly. Cover and simmer the swordfish over low heat, turning once, until the steaks are just cooked through, about 4 minutes. Using a spatula, transfer the swordfish to plates. Stir the olives into the sauce and season with salt and sherry vinegar. Spoon the sauce around the steaks and serve.

Ingredients you will need

Sherry Vinegar

Swordfish

Olives

Steak

Sauce

Salt

Equipment you will use

Frying Pan

Spatula

Equipment

Frying Pan

Spatula

Ingredients

Servings:

bay leaf 794grams

diced tomatoes with their juices 2Tbsps

dry vermouth 2

garlic cloves, thinly sliced 1

jalapeño, seeded and minced 1Tbsp

marjoram, chopped 3Tbsps

extra-virgin olive oil 79milliliters

Gaeta olives, pitted and halved 1small

Finely grated zest of orange 6servings

Salt 6servings

Sherry vinegar 1kilograms

swordfish steaks, cut 1 inch thick

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.