Sicilian Swordfish With Sweet-And-Sour Vegetables
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1360 g
Onion (cipollini, peeled)2 tsps
Sugar1 cup
White Wine Vinegar4 cloves
Garlic (minced)1 cup
Pine Nut2 cups
Parsley (fresh, chopped)Directions:
1
Add the onions and cook until golden, 3 to 4 minutes
2
Prepare the vegetables: Heat the olive oil in a pot over medium heat
3
Add the fennel and cook until slightly soft, 2 to 3 minutes
4
Stir in the sugar and season with kosher salt and pepper
5
Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes
6
Meanwhile, prepare the fish: Finely chop the pine nuts by hand
7
Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board
8
Pat the swordfish dry and brush with olive oil on both sides
9
Press the fish into the nut mixture, turning to coat
10
Heat a large nonstick skillet over medium-high heat
11
Add 2 tablespoons olive oil and swirl to coat
12
When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes
13
Flip and cook until just golden on the other side, 3 to 4 more minutes
14
Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes
15
Reduce the heat to medium low
16
Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes
17
Transfer to a cutting board
18
While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes
19
Season with kosher salt and pepper
20
Slice the fish and divide among plates
21
Spoon the vegetables and juices onto the plates
22
Drizzle with the lemon juice and olive oil
23
Photograph by Con Poulos