Saturday, January 30, 2010
Swordfish with fresh tomato sauce
In order to keep the swordfish the star of this show, only fresh, ripe tomatoes can be used. Before trying this dish, one might imagine that a tomato sauce would overpower the flavor of the fish, but nothing could be farther from the truth. The end result will be light and delicious.
4 swordfish steaks (about an inch thick)
1 chopped onion
1 chopped celery stalk
1 minced clove of garlic
3-4 tbsp extra virgin olive oil
4 roma tomatoes, chopped
2 tbsp sugar
1 1/4 cup white wine
salt to taste
In a large skillet, sautee the onion, celery and garlic until nice and golden. Add the tomatoes and sugar, stir together, and cook for about 5 minutes. Next, add the wine and cook for another five minutes over medium to medium high heat. Season the tomato white wine sauce with salt to taste. Finally, put the swordfish in the pan and cook over medium high heat for about 5 minutes, stirring the tomatoes, and moving around the swordfish occasionally to avoid sticking. After about 5 minutes gently turn the swordfish over. Allow to cook for about another 5 minutes, checking frequently for doneness. When you are ready to serve, place a piece of swordfish on each plate, and top with a generous layer of the tomato sauce. Enjoy with a nice white wine.