Sicilian Swordfish with Sweet-and-Sour Vegetables

Name: Sicilian Swordfish with Sweet-and-Sour Vegetables
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps brine-packed capers, plus 1 tablespoon brine; 340 grams cipollini onions, peeled; 1 bulb fennel, trimmed, cored and diced; 473 milliliters fresh parsley, chopped; 4 cloves garlic, minced; 454 grams assorted small heirloom tomatoes; 1 Zest and juice of lemon; 6 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus more for brushing and drizzling; 2 sprigs fresh oregano, leaves stripped and chopped; 79 milliliters pine nuts; 6 servings Sea salt and freshly ground pepper; 2 teaspoons sugar; 2 kgs swordfish steaks (about 1 1/4 inches thick); 59 milliliters white wine vinegar

You can never have too many main course recipes, so give Sicilian Swordfish with Sweet-and-Sour Vegetables a try. This gluten free, dairy free, and pescatarian recipe serves 6. One serving contains 610 calories, 59g of protein, and 34g of fat. Head to the store and pick up sugar, cipollini onions, garlic, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Heat the olive oil in a pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onions and cook until golden, 3 to 4 minutes.

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Onion

Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper.

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Salt And Pepper

Fennel

Sugar

Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes.

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Vinegar

Garlic

Onion

Water

Meanwhile, prepare the fish: Finely chop the pine nuts by hand.

Ingredients you will need

Pine Nuts

Fish

Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat.

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Salt And Pepper

Lemon Zest

Olive Oil

Swordfish

Parsley

Fish

Nuts

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Cutting Board

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes.

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Olive Oil

Swordfish

Steak

Fish

Cooking Oil

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Tongs

Frying Pan

Transfer to a cutting board.

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Cutting Board

Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper.

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Salt And Pepper

Tomato

Oregano

Capers

Onion

Brine

Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates.

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Vegetable

Fish

Drizzle with the lemon juice and olive oil.

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Lemon Juice

Olive Oil

Photograph by Con Poulos

Equipment

Ingredients

Servings:

3Tbsps

brine-packed capers, plus 1 tablespoon brine 340grams

cipollini onions, peeled 1

bulb fennel, trimmed, cored and diced 473milliliters

fresh parsley, chopped 4cloves

garlic, minced 454grams

assorted small heirloom tomatoes 1

Zest and juice of lemon 6servings

Kosher salt and freshly ground pepper 2Tbsps

extra-virgin olive oil 2Tbsps

extra-virgin olive oil, plus more for brushing and drizzling 2sprigs

fresh oregano, leaves stripped and chopped 79milliliters

pine nuts 6servings

Sea salt and freshly ground pepper 2teaspoons

sugar 2kgs

swordfish steaks (about 1 1/4 inches thick)59milliliters

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing 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. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Alsace Willm Pinot Gris Reserve

An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.