The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint

Name: The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 swordfish or tuna (not bluefin) steaks (about 3 pounds total); 1 carrot, finely chopped; 1 celery heart, thinly sliced, to make about 1 cup; 4 cloves garlic, finely chopped; 20 green olives, pitted; 6 servings Excellent, fresh-tasting olive oil; 1 onion, finely chopped; 59 milliliters capers in salt, well rinsed; 6 servings Salt and black pepper; 118 milliliters white-wine vinegar

You can never have too many main course recipes, so give The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint a try. This recipe makes 6 servings with 407 calories, 40g of protein, and 24g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up tuna steaks, garlic, celery heart, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Fry the fish in olive oil over medium heat just until the translucent flesh turns opaque, about 10 minutes for an inch thick steak, and remove it from the pan to stop the cooking. In a separate large, nonreactive pan with a lid, cook the garlic, onion, celery, and carrot gently in olive oil until soft but not colored, 5 minutes or more.

Ingredients you will need

Olive Oil

Carrot

Celery

Garlic

Onion

Steak

Fish

Equipment you will use

Frying Pan

Add the capers, olives, vinegar, raisins, mint leaves, and pine nuts. Cook another 2 to 3 minutes. Taste and season with salt, if needed, and grind in pepper. If the pan seems in danger of drying, add up to 1/2 cup of water. Return the fish to the pan, cover, and cook gently to partly meld the flavors, not much more than 5 minutes.

Ingredients you will need

Mint

Pine Nuts

Raisins

Vinegar

Capers

Olives

Pepper

Water

Fish

Salt

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

swordfish or tuna (not bluefin) steaks (about 3 pounds total)1

carrot, finely chopped 1

celery heart, thinly sliced, to make about 1 cup 4cloves

garlic, finely chopped 20

green olives, pitted 6servings

Excellent, fresh-tasting olive oil 1

onion, finely chopped 59milliliters

capers in salt, well rinsed 6servings

Salt and black pepper 118milliliters

white-wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well 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 Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.