Swordfish a la Siciliana
Swordfish is an easy way to impress company, and this recipe impresses in other ways, too. The sweet-savory sauce, with raisins, olives, and almonds, is unexpected, unique, and delicious. And the whole dish takes just about 12 minutes to cook. Pork chops or tenderloin also make an excellent pair for the sauce if swordfish isn’t your favorite. Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.
4 swordfish steaks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sliced almonds
2 teaspoons bottled minced garlic
2 tablespoons raisins
2 tablespoons fresh orange juice
1 1/2 tablespoons chopped pitted kalamata olives
1 1/2 tablespoons chopped bottled roasted red bell peppers
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray. Sprinkle fish evenly with salt and black pepper. Add fish to pan and sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, cover it and keep warm.
Re-coat pan with cooking spray. Then add nuts and garlic to pan. Sauté for about 30 seconds. Add 2 tablespoons raisins, orange juice, kalamata olives, and bell pepper to pan. Cook 1 minute or until liquid evaporates. Serve with fish. You can serve fish with light rice or simple risotto.