s SAUTEED SWORDFISH WITH NICOISE VINAIGRETTE ***
s 
|
s SAUTEED SWORDFISH WITH NICOISE VINAIGRETTE ***
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 3-31-09 good *** 11-4-06 excellent *** Serves 2 Can be prepared in 45 minutes or less. 5 tablespoons olive oil two 1-inch thick swordfish steaks 1/4 cup finely chopped pitted Kalamata or other brine-cured black olives 1/4 cup finely chopped drained bottled roasted red pepper 3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed 1 tablespoon drained bottled capers, chopped fine 1 flat anchovy fillet, minced 1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 2 tablespoons minced scallion 1 1/2 tablespoons balsamic or red-wine vinegar lemon wedges as an accompaniment In a skillet, preferably non-stick, heat 1= tablespoons of the oil over moderately high heat until it is hot but not smoking and in it saute the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3= tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges. -- William Barfieldsr Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||