Sicilian Swordfish with Sweet-and-Sour Vegetables
Need a gluten free, dairy free, and pescatarian main course? Sicilian Swordfish with Sweet-and-Sour Vegetables could be a great recipe to try. This recipe serves 6. This recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 59g of protein, 34g of fat, and a total of 610 calories. A mixture of sugar, olive oil, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.
Instructions
Heat the olive oil in a pot over medium heat.
Add the onions and cook until golden, 3 to 4 minutes.
Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper.
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.
Meanwhile, prepare the fish: Finely chop the pine nuts by hand.
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.
Heat a large nonstick skillet over medium-high heat.
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.
Transfer to a 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.
Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates.
Drizzle with the lemon juice and olive oil.
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 Tangent Paragon Vineyard Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 12 dollars.
Tangent Paragon Vineyard Pinot Gris
Framed by a light lemony acidity and vibrant minerality, thispinot gris was made in the traditional dry style of northern Italy.It is surprisingly full-bodied, with concentrated flavors of peach,ginger and tropical fruit, with a hint of a pine-resin character. A great wine on its own, Tangent Pinot Gris pairs well with a widerange of foods including seafood, pasta with light sauces, evengrilled sausages.