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Swordfish Sicilian recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 5/24/2001 : Recipe for Swordfish Sicilian
"Swordfish Sicilian"
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6 swordfish steaks
1 cup fresh Italian parsley, chopped
2 cups onions, chopped
4 cloves of garlic, crushed
1/4 teaspoon crushed hot pepper
2 tablespoons olive oil
6 small plum tomatoes, peeled, seeded, and chopped, or 1 (16 oz.) can whole plum Italian tomatoes, peeled, drained, and chopped
1 tablespoon small capers, rinsed
1/2 cup dark raisins
1/4 cup pignoli nuts, roasted
1/4 cup black Sicilian olives, diced
1 teaspoon Italian herb seasoning
Preheat oven to 350 degrees. Rinse the swordfish and dry on paper towels. Oil a baking dish, which should be large enough to line a single layer of the swordfish. Line the swordfish in the baking dish and sprinkle with the parsley and Italian herb seasoning. In a large skillet, sauté the onion, garlic, and hot pepper in the oil for 3 to 4 minutes. Add the tomatoes, capers, raisins, pignolis, and olives; cook for 5 to 8 minutes. Pour the sauce over the swordfish and bake for 6 minutes. Keep the swordfish tender and slightly undercooked, so it will not get tough. Serve immediately. Serves 6.
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