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Recipes
Sautéed Swordfish with Balsamic Vinaigrette
(Print Recipe) (E-mail Recipe)
Impress your friends with this elegant dish. Serve with roasted asparagus and strawberry spinach salad. (recipes in Appetizers, Salads & Sides section)
Serves 2
Ingredients:
5 Tbsp. Olive & Well Arbosana Extra Virgin Olive Oil
2 1-inch thick swordfish steaks
1/4 cup green olives, finely chopped
1/4 cup bottled roasted red pepper, drained and finely chopped
3 Tbsp. fresh parsley leaves (preferably flat-leafed), finely chopped
1 Tbsp. capers, drained and finely chopped
1 flat anchovy fillet, minced
1 small garlic clove, minced and mashed to a paste with 1/4 tsp. salt
2 Tbsp. scallion, minced
1 1/2 Tbsp. Olive & Well Traditional Balsamic Vinegar
Lemon wedges as an accompaniment
In a nonstick skillet heat 1 1/2 Tbsp. of olive oil over moderately-high heat until it is hot, but not smoking. Place the swordfish steaks in the oil and sear for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is browning, in a small bowl, stir together the olives, roasted red pepper, parsley, capers, anchovy, garlic paste, scallion, vinegar, the remaining 3-1/2 Tbsp. of olive oil, salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve with lemon wedges. NOTE: This recipe can be prepared with most white fish including halibut steaks, tuna or sole
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