Swordfish with Sweet-Sour Sauce

Name: Swordfish with Sweet-Sour Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps capers, rinsed; 1 pinch Pinch of crushed red pepper; 2 larges garlic cloves, very thinly sliced; 79 milliliters golden raisins; 59 milliliters extra-virgin olive oil; 1 pinch Pinch of dried oregano; 6 servings Freshly ground pepper; 2 Tbsps pine nuts; 6 servings Salt; 1 teaspoon sugar; 1 kilograms swordfish steaks, skinless, cut 1/2- to 3/4-inch thick; 454 grams ripe tomatoes, coarsely chopped; 1 small white onion, thinly sliced; 1 Tbsp white wine vinegar

Swordfish with Sweet-Sour Sauce might be just the main course you are searching for. This recipe serves 6. One serving contains 479 calories, 46g of protein, and 27g of fat. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of bay leaves, oregano, pepper, 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

In a small bowl, soak the raisins in warm water for 10 minutes; drain.

Ingredients you will need

Raisins

Water

Equipment you will use

Bowl

In a large skillet, heat 1/4 cup of the olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the onion, garlic, pine nuts, capers, bay leaves, oregano and crushed pepper and cook over high heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.

Ingredients you will need

Bay Leaves

Pine Nuts

Oregano

Capers

Garlic

Pepper

Onion

Add the tomatoes, season with salt and cook until the tomatoes are slightly broken down, about 3 minutes.

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Tomato

Salt

Add the raisins, vinegar and sugar and cook, stirring, until the sauce thickens, about 5 minutes longer. Discard the bay leaves.

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Bay Leaves

Raisins

Vinegar

Sauce

Sugar

In each of 2 medium skillets, heat 1 tablespoon of the olive oil until shimmering. Season the swordfish with salt and pepper and cook over high heat, turning occasionally, until browned outside and just cooked through, about 6 minutes. Spoon the sauce onto plates, top with the swordfish and serve.

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Salt And Pepper

Olive Oil

Swordfish

Sauce

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Bowl

Frying Pan

Ingredients

Servings:

bay leaves 2Tbsps

capers, rinsed 1pinch

Pinch of crushed red pepper 2larges

garlic cloves, very thinly sliced 79milliliters

golden raisins 59milliliters

extra-virgin olive oil 1pinch

Pinch of dried oregano 6servings

Freshly ground pepper 2Tbsps

pine nuts 6servings

Salt 1teaspoon

sugar 1kilograms

swordfish steaks, skinless, cut 1/2- to 3/4-inch thick 454grams

ripe tomatoes, coarsely chopped 1small

white onion, thinly sliced 1Tbsp

white wine vinegar

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. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.