Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds swordfish -- cut into 6 slices

  3. flour -- for dredging

  4. 1/3 cup extra-virgin olive oil

  5. 2 large yellow onions -- peeled and sliced

  6. 1 1/8 inch thi -- about salt -- to taste

  7. freshly-ground black pepper -- to taste

  8. 2/3 cup green Sicilian-style olives - -- (abt 4 oz), pitted,

  9. -- chopped 3 finely chopped young tender yellow stalks

  10. from the celery heart

  11. 1 tablespoon golden raisins -- finely chopped

  12. 1 tablespoon salt-cured capers - -- (or more), rinsed

  13. -- well

  14. 2 tomatoes - -- (abt 2/3 lb),

  15. -- peeled, cored,

  16. and chopped - or use canned 1/4 cup red wine vinegar

Instructions Jump to Ingredients ↑

  1. Dredge the swordfish in flour. Heat half of the oil over high heat in a low skillet large enough to hold everything later. Sauté the swordfish for about 2 minutes on each side. They should be a nice gold color. As they are done, remove them to a platter and set aside.

  2. Reduce the heat. If there is enough oil in the pan, put in the onions and let them sauté until they are soft and translucent. If there is insufficient oil, add some. Season with some salt and pepper to taste. Add the olives, celery, raisins, capers, and chopped tomatoes. Simmer the sauce for about 12 minutes, stirring often. Add the vinegar and stir again.

  3. Return the swordfish to the skillet and spoon some sauce over it. Cover the pan with a tight-fitting lid and let the fish cook for about 10 minutes. Serve the fish hot and spoon some of the sauce over it. Plenty of bread is good to accompany this dish.

  4. Comments: You can eliminate the tomatoes. If you need just a bit more juice, you can add up to 1/2 cup hot best-quality water before putting in the sautéed swordfish.


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