Swordfish Siciliana
Recipe provided by Christian Ianni, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Virginia Beach, Virginia
Serves 4
4 pieces of swordfish (8 oz. each)
1 small yellow onion, diced
1 tsp. chopped garlic
1 c. pitted kalamata olives
2 c. chopped Roma tomatoes
2 Tbs. capers
½ c. fresh basil
1 tsp. crushed red pepper
2 oz. white wine
1 Tbs. unsalted butter
Salt & Pepper to taste
For the sauce, cook the onions in the oil in a large saute pan on medium-low heat for 10 minutes, until the onions are soft. Add the garlic and cook for 30 seconds. Add the chopped tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, crushed red pepper and butter and cook for 1 minute more.
Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
