Sauteed swordfish with nicoise vinaigrette

1 servings

Ingredients

Quantity Ingredient
5 tablespoons Olive oil
Two 1-inch thick swordfish steaks
¼ cup Finely chopped pitted Kalamata or other
; brine-cured black olives
¼ cup Finely chopped drained bottled roasted
; red pepper
3 tablespoons Finely chopped fresh parsley leaves; preferably
; flat-leafed
1 tablespoon Drained bottled capers; chopped fine
1 Flat anchovy fillet; minced
1 small Garlic clove; minced and mashed
; to a paste with 1/4
; teaspoon salt
2 tablespoons Minced scallion
1½ tablespoon Balsamic or red-wine vinegar
Lemon wedges as an accompaniment

Directions

In a skillet, preferably non-stick, heat 1½ tablespoons of the oil over moderately high heat until it is hot but not smoking and in it saute the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 ½ tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.

Serves 2.

Gourmet February 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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