Sicilian Swordfish Casserole

Name: Sicilian Swordfish Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps capers, rinsed and drained; 79 milliliters dried currants; 158 milliliters dry white wine, divided; 118 milliliters all-purpose flour; 1 leave Fresh basil; 3 cloves garlic, finely chopped; 1 teaspoons fine sea salt or kosher salt; 3 Tbsps extra-virgin olive oil, divided; 59 milliliters pitted kalamata olives or pimiento-stuffed green olives, quartered; 59 milliliters pine nuts; 3 plum tomatoes, seeded and diced; 1 sweet onion, halved and cut into thin strips; 680 grams swordfish steaks, 1 inch thick; 1 yellow summer squash or zucchini, diced

Need a dairy free and pescatarian main course? Sicilian Swordfish Casserole could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains about 39g of protein, 29g of fat, and a total of 578 calories. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of plum tomatoes, summer squash, currants, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine currants and 1/3 cup wine in a glass measuring cup, microwave on high 1 minute, and let steep while preparing the casserole. Season swordfish with salt and pepper, and dredge in flour; pat off excess flour.

Ingredients you will need

Salt And Pepper

Swordfish

Currants

All Purpose Flour

Wine

Equipment you will use

Measuring Cup

Microwave

Pour 1 1/2 tablespoons oil into a large skillet, and heat over medium-high heat. Brown steaks 1 1/2 minutes per side, until golden (but not cooked through).

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a shallow 2 1/2- to 3-quart casserole or baking dish.

Equipment you will use

Baking Pan

Pour remaining 1/3 cup wine around fish.

Ingredients you will need

Fish

Wine

Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat; add onion, and cook 5 minutes or until translucent.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the soaked currants (and any wine left in the cup), and stir in tomatoes and next 4 ingredients. Continue to cook 7 minutes, stirring occasionally, until squash is tender and flavors have blended. Top each steak with vegetable mixture; sprinkle with pine nuts.

Ingredients you will need

Pine Nuts

Vegetable

Currants

Tomato

Squash

Steak

Wine

Bake at 400 for 12 minutes or until fish is done.

Ingredients you will need

Fish

Equipment you will use

Oven

Serve immediately, spooning any pan juices over portions. Top with basil leaves.

Ingredients you will need

Fresh Basil

Equipment you will use

Frying Pan

Casserole Basics: Glass and ceramic (earthenware) dishes work best for casserole cooking because they heat up quickly and evenly. If you substitute a metal baking pan, the casserole usually cooks more slowly, so you may have to increase the oven temperature by 25 to compensate.

Equipment you will use

Baking Pan

Oven

Always start with the freshest seafood available and pat it dry. If you use individual steaks or fillets, select pieces that are at least 1 inch thick. If a single fillet from a large fish tapers to a thin end, fold the thin end under to help the fillet cook uniformly.

Ingredients you will need

Seafood

Steak

Fish

If the fillet in the casserole is thick, let it sit at room temperature while you prepare the other ingredients for the dish. It will cook more quickly.

Thick fillets or steaks, especially if covered with a sauce or topping, can take from 12 to 15 minutes of baking time per inch. To check for doneness, cut into the fillet at the thickest part to see if it's opaque inside and pulls apart with little resistance.

Ingredients you will need

Steak

Sauce

Casserole recipes calling for fully or partially cooked seafood or fish need only enough time in the oven to get hot, so an instant-read thermometer comes in handy. If the middle of the casserole registers 160, it's done.

Ingredients you will need

Seafood

Fish

Equipment you will use

Kitchen Thermometer

Oven

If you're making a casserole with cooked seafood that's added to a sauce, heat the sauce separately, stir in cold, cooked fish, and then assemble the dish. This will speed up the time in the oven and keep the fish from disintegrating.

Ingredients you will need

Seafood

Sauce

Fish

Equipment you will use

Oven

Don't cook fish until it flakes easily-- by that point, the fish has given up all of its juices, rendering it dry and leaving a lot of water in the dish. If this occurs, spoon the juices back over the fish when serving.

Ingredients you will need

Water

Fish

Remember, the casserole will continue cooking once it's pulled from the oven, so it's better to take it out sooner rather than later.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 2Tbsps

capers, rinsed and drained 79milliliters

dried currants 158milliliters

dry white wine, divided 118milliliters

all-purpose flour 1leave

Fresh basil 3cloves

garlic, finely chopped 1teaspoons

fine sea salt or kosher salt 3Tbsps

extra-virgin olive oil, divided 59milliliters

pitted kalamata olives or pimiento-stuffed green olives, quartered 59milliliters

pine nuts 3

plum tomatoes, seeded and diced 1

sweet onion, halved and cut into thin strips 680grams

swordfish steaks, 1 inch thick 1

yellow summer squash or zucchini, diced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.