Sicilian Swordfish Ragu Recipes
SWORDFISH A LA SICILIANA
Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
Provided by Dan
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
- Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 58.3 mg, Fat 23.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.1 g, Sodium 453.5 mg, Sugar 2.3 g
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
SICILIAN SWORDFISH RAGU
Make and share this Sicilian Swordfish Ragu recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 5h30m
Yield 8 cups
Number Of Ingredients 11
Steps:
- In a large skillet, cook the celery, carrots, garlic, and parsley in the oil over medium heat, stirring occasionally, until golden.
- Scrape the vegetables into the slow cooker.
- Add in the tomatoes and salt to taste; cover and cook on LOW for 3-4 hours or until thick.
- Cut the swordfish into 1/2-inch pieces; add the fish, olives, capers, oregano, and crushed red pepper flakes to the slow cooker and stir well.
- Cover and cook 1 hour more, or until the fish is tender.
- Serve with cavatelli pasta.
Nutrition Facts : Calories 165.9, Fat 11.9, SaturatedFat 2, Cholesterol 37.5, Sodium 327.6, Carbohydrate 3, Fiber 1.2, Sugar 1.1, Protein 11.7
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