Swordfish Stemperata Recipes

SWORDFISH A LA SICILIANA

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.

BEST GRILLED SWORDFISH RECIPE

Steps:

• In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
• Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
• Preheat the grill over medium-high heat.
• Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!

SWORDFISH STEMPERATA

Steps:

• Heat oil in heavy large skillet over high heat. Season fish with salt and pepper. Coat fish in flour and add to skillet. Cook until brown, about 2 minutes per side. Transfer fish to plate.
• Add onion to same skillet, reduce heat to medium and cook until golden, about 4 minutes. Add olives, raisins and capers. Reduce heat to low; cook 2 minutes, stirring frequently. Return fish to skillet. Spoon sautéed ingredients over. Add vinegar and half of mint; cook until fish is cooked through, about 2 minutes. Season with salt and pepper. Transfer fish to plates, spooning sautéed ingredients over. Sprinkle with remaining mint.

SWORDFISH STEMPERATA RECIPE

Steps:

• Heat oil in heavy large skillet over high heat. Season fish with salt and pepper. Coat fish in flour and add to skillet. Cook until brown, about 2 minutes per side. Transfer fish to plate. Add onion to same skillet, reduce heat to medium and cook until golden, about 4 minutes. Add olives, raisins and capers. Reduce heat to low
• cook 2 minutes, stirring frequently. Return fish to skillet. Spoon sautéed ingredients over. Add vinegar and half of mint
• cook until fish is cooked through, about 2 minutes. Season with salt and pepper. Transfer fish to plates, spooning sautéed ingredients over. Sprinkle with remaining mint.

SWORDFISH PEPERONATA

Steps:

• Coat each fish with 1/2 tablespoon of the oil and freshly ground black pepper. Set aside while you prepare the peperonata.
• Cut the peppers into long, thin strips, no more than 1/4" wide, making sure to remove all of the seeds.
• In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the pepper strips, 1/2 teaspoon whole black peppercorns, and 1/2 teaspoon coarse salt. Reduce the heat to low and cook, stirring occasionally, until the peppers are soft and lightly browned, about 20 minutes. Remove the peppers from the heat and set aside.
• Heat an iron-ribbed grill pan or nonstick skillet over medium-high heat until hot. Add the fish and cook on both sides, about 3 minutes per side, until the fish is browned on the outside and moist inside. Meanwhile, briefly warm the peppers. Serve the fish with the warm peperonata on top.
• **nutritionist's note:**The olive oil in this dish gives the peppers a nutritional boost. Fat allows your body to better absorb the beta-carotene found in bell peppers.

STEAMED SWORDFISH BAGNARA-STYLE

Steps:

• Preheat oven to 425 degrees.
• Drizzle olive oil in the bottom of a large shallow baking dish. Add lemon slices, capers, and garlic. Turn lemon slices to completely coat with oil; remove from dish and set aside. Season swordfish with salt and pepper and place in an even layer in baking dish; turn swordfish to coat with oil. Top with lemon slices and sprinkle with oregano and 1 tablespoon parsley.
• Meanwhile, bring a large pot of water to a boil. Fit a large roasting pan with a rack; add enough boiling water so that it fills the pan 1 inch high. Set baking dish on rack and tent with parchment-paper-lined aluminum foil, pressing it against the sides of the roasting pan.
• Carefully transfer to oven and bake until swordfish is cooked through, 10 to 12 minutes. Remove foil and remove baking dish from rack; immediately sprinkle fish with remaining tablespoon parsley. Serve immediately with pan juices.

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Steps:

• Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
• Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.