Swordfish with Vine Tomato

by Joanne on April 21, 2009

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This is a wonderful Italian recipe made with the freshest of tomatoes.  The vine ripe tomatoes from the local shop were chosen because they looked so red and plump.  They were not refrigerated so the flavors would enhance over the few days before using them in this old fashioned, Italian recipe adapted from “Joey’s Italian”, page 168.

  • 1 lb Swordfish steaks ( 2 steaks, 1 3/4″ to 2″ thick)
  • 3 TBS almond flour
  • 1 tsp Italian spices + pinch of onion and garlic powder
  • 1/4 tsp each salt and pepper
  • 1 TBS olive oil – separated
  • 1 clove minced garlic
  • 1 medium or 2 small vine ripened tomatoes, rough chopped
  • 1 TBS Kalamata olives (sliced)
  • 1 TBS capers
  • 1/2 cup sherry
  • 1/4 cup water
  • 1 tsp butter (or SmartBalance)
  • Juice of a lemon
  • Fresh parsley

Preheat oven to 425 F.  Rinse fish and pat dry.  Mix together the flour, spices (with the pinches of flavor),salt, pepper.  Put the mix onto a flat plate and coat the fish. 

Heat a skillet over medium high heat.  Add the fish and cook about 3 minutes per side. Transfer to an oven safe dish, put into the oven and continue cooking 10 minutes.

In a saucepan, heat 1 TBS olive oil over medium high heat.  Add the garlic and cook 1 minute.  Add tomatoes, olives, capers and lemon juice. In a small cup mix the sherry and water and add to the tomato mix.  Add the butter or SmartBalance.  Let cook for 4 minutes.  Reduce to low and continue at a simmer until fish is cooked. If the sauce is reducing too much, place a lid on it.  

Plate the swordfish and top with the sauce. Garnish with parsley. 

Enjoy all the flavors that come alive in your mouth. The moist delicate experience of the swordfish.  The burst of flavor from capers and olives in a background of lemon.  Wow! Too good.

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Tonight will be fairly relaxing. Ted is enjoying his yard work. Shane is a little tired. He was up working out with me at 4 AM this morning as he slept in our room and followed me downstairs for a “Pre Shane Run” workout.  He’s just not used to rising and shining so early. 

As for me, there are icings and decorations to make so I’ll set to it.

As for you… have a great night!

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1 Comment

  • At 2009.04.22 05:58, jeena said:

    This looks amazing I love fish and I love the flavours and how you cooked it I really would enjoy it.

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