Sicilian Stuffed Swordfish with Cherry Tomato Sauce

Name: Sicilian Stuffed Swordfish with Cherry Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, mashed; 227 grams coarse Italian bread, crusts removed, cut into 1-inch dice; 237 milliliters canned crushed tomatoes; 1 Tbsp drained capers; 340 grams cherry tomatoes, quartered; 1 pinch Pinch of cinnamon; 118 milliliters fish stock or bottled clam juice; 0 teaspoons crushed red pepper; 118 milliliters dry white wine; 59 milliliters coarsely chopped fennel fronds; 4 servings All-purpose flour, for dredging; 1 pinch Pinch of freshly grated nutmeg; 2 Tbsps extra-virgin olive oil, plus more for frying; 59 milliliters ounces Gaeta olives, pitted and coarsely chopped; 1 Tbsp freshly grated Parmesan cheese; 3 Tbsps pine nuts; 3 Tbsps raisins; 4 servings Salt and freshly ground pepper; 680 grams skinless swordfish steak, cut 2 inches thick

Sicilian Stuffed Swordfish with Cherry Tomato Sauce might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 45g of protein, 34g of fat, and a total of 718 calories. From preparation to the plate, this recipe takes about 45 minutes. If you have olive oil, pepper, capers, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.

Instructions

On a work surface, cut the swordfish steak in half crosswise, then cut each half horizontally into four 5-by-3-inch slices. Gently pound the slices 1/8 inch thick. Cover and refrigerate.

Ingredients you will need

Swordfish

Steak

In a heatproof bowl, soak the raisins in hot water until softened, about 10 minutes, then drain. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until lightly browned, about 2 minutes.

Ingredients you will need

Pine Nuts

Raisins

Toast

Water

Equipment you will use

Frying Pan

Bowl

In a shallow dish, soak the bread in the wine and fish stock for 10 minutes. Gently squeeze the bread almost dry. Finely chop the bread and transfer to a bowl. Gently stir in 2 tablespoons each of the raisins and pine nuts, 2 tablespoons of the fennel fronds, 2 of the anchovy fillets, 1 tablespoon of the capers, the Parmesan cheese, cinnamon and nutmeg. Season with salt and pepper.

Ingredients you will need

Anchovy Fillets

Parmesan

Salt And Pepper

Fish Stock

Pine Nuts

Cinnamon

Raisins

Capers

Fennel

Nutmeg

Bread

Wine

Equipment you will use

Bowl

Lay the swordfish slices out on a work surface and season with salt and pepper. Spoon about 1/4 cup of the filling in the center of each slice and roll up like a cigar, folding in the sides as you go. Secure the rolls with toothpicks.

Ingredients you will need

Salt And Pepper

Swordfish

Roll

Equipment you will use

Toothpicks

In a large skillet, heat 1/4 inch of olive oil. Lightly dredge the swordfish rolls in flour, shaking off the excess. Fry 4 of the rolls over moderately high heat until golden brown, about 2 minutes per side; transfer to a plate. Repeat with the remaining rolls. Wipe out the skillet.

Ingredients you will need

Olive Oil

Swordfish

All Purpose Flour

Roll

Equipment you will use

Frying Pan

In the same skillet, heat the 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the crushed red pepper, the remaining anchovy fillet and 1 teaspoon of capers and cook for 30 seconds.

Ingredients you will need

Red Pepper Flakes

Anchovy Fillets

Capers

Add the cherry tomatoes and crushed tomatoes and cook over low heat until thickened, about 15 minutes. Stir in the olives, 1 tablespoon of the fennel fronds and the remaining 1 tablespoon each of pine nuts and raisins. Season with salt and pepper.

Ingredients you will need

Crushed Tomatoes

Cherry Tomato

Salt And Pepper

Pine Nuts

Raisins

Fennel

Olives

Add the swordfish rolls to the sauce. Cover and simmer over low heat, turning the rolls a few times, until heated through, about 3 minutes. Set 2 rolls on each plate, remove the toothpicks and spoon some sauce on top.

Ingredients you will need

Swordfish

Roll

Sauce

Equipment you will use

Toothpicks

Garnish with the remaining 1 tablespoon of fennel fronds and serve.

Ingredients you will need

Fennel

Equipment

Frying Pan

Bowl

Toothpicks

Ingredients

Servings:

3fillets

anchovy fillets, mashed 227grams

coarse Italian bread, crusts removed, cut into 1-inch dice 237milliliters

canned crushed tomatoes 1Tbsp

drained capers 340grams

cherry tomatoes, quartered 1pinch

Pinch of cinnamon 118milliliters

fish stock or bottled clam juice 0teaspoons

crushed red pepper 118milliliters

dry white wine 59milliliters

coarsely chopped fennel fronds 4servings

All-purpose flour, for dredging 1pinch

Pinch of freshly grated nutmeg 2Tbsps

extra-virgin olive oil, plus more for frying 59milliliters

ounces Gaeta olives, pitted and coarsely chopped 1Tbsp

freshly grated Parmesan cheese 3Tbsps

pine nuts 3Tbsps

raisins 4servings

Salt and freshly ground pepper 680grams

skinless swordfish steak, cut 2 inches thick

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.