| Swordfish Provençal |
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This is a great swordfish recipe that always reminds me of the
South of France. Sides: Boiled potatoes and green beans. Wine: Chilled rosé, or light red. Tips: This dish also makes a great appetizer served cold. |
| Serves 4 |
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| Ingredients | Directions |
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1.5 Lb. swordfish steak (at least 1" thick) 5 Tbsp olive oil 2 Tbsp lemon juice 1 tsp salt 1/4 tsp pepper |
Cut off the fish skin and discard.
Cut swordfish into cubes 1.5" on each side. In a pyrex dish mix together oil, lemon juice, salt and pepper, and add swordfish. Turn to coat in marinade. Let sit in the fridge for 1-2 hours. |
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2 Tbsp olive oil 1 yellow onion diced 28 oz can of diced tomatoes 1/2 tsp salt 1/8 tsp pepper 2 garlic cloves, finely chopped 1 tsp chopped herbs (rosemary, thyme, savory, sage) 1/2 cup dry white wine |
Preheat oven to broil. After fish was marinating for 1-2 hours, sauté onions in oil with a pinch of salt and sugar on med-low until golden brown (5-7 min). Strain tomatoes, and add to onions. Add salt, pepper, garlic, and herbs. Stir. Cover and simmer 5 minutes. Add wine, bring to a boil, turn down the heat to medium, cover, and simmer for 10-15 minutes until the sauce thickens slightly. |
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Broiler pan Large wooden skewers |
While the sauce is simmering, put fish cubes onto skewers, and broil for 4 minutes. Turn and broil for 4 more minutes. Remove swordfish from skewers and add to the sauce. |
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1/4 cup chopped parsley |
Stir in parsley and serve. |