Thursday, November 17, 2011

Swordfish with Niçoise Vinaigrette

This has been a crazy week, and when we get busy, we end up eating way too much pizza from the take-out place on our corner (it's just so easy!). So I looked back through some of my recipes for fish that are quick and easy for a weeknight when we don't have tons of time or energy... nights when that pizza is calling my name.

This recipe is adapted from one from Gourmet. It packs lots of flavor and is super easy to pull together mostly from things you'll have in your pantry and fridge anyway. Enjoy!

  • 3 1/2 tablespoons olive oil
  • two 1-inch thick swordfish steaks
  • 1/4 cup finely chopped pitted Kalamata or other brine-cured black olives
  • 1/4 cup finely chopped drained bottled roasted red pepper
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon drained bottled capers, finely chopped
  • 1 anchovy fillet, minced
  • 1 small garlic clove, minced
  • 2 tablespoons minced green onion
  • 3/4 tablespoons balsamic or red-wine vinegar
  • juice of 1/2 a lemon
  • lemon wedges as an accompaniment

  • Once your chopping is finished, heat a non-stick skillet over med-high heat with 1 1/2 tablespoons of olive oil until hot (but not smoking). Pat the swordfish steaks dry and sauté until just cooked through, or about 4 minutes on each side.

    Stir together the olives, roasted red pepper, parsley, capers, anchovy, garlic, green onion, vinegar, lemon juice, remaining 2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve with lemon wedges.

    Bon Appetite!



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