A favorite seafood of mine, swordfish is a mild tasting, white-fleshed fish. It is also a heart healthy choice because of its omega 3 fats. Swordfish is particularly good grilled either as a steak or kebobs. It’s also delicious broiled or sautéed.
During the times when I cannot the grill swordfish, I like to cook it in a provencale sauce made with olive oil, garlic, tomatoes, onions, and herbs. When I cook this for my family, I will add clams and mussels to the dish, making it a much heartier meal.
Serve a side dish of linguini for those who want pasta, add crusty bread for dipping, and you have a meal that pleases everyone.
Swordfish Provencale
Ingredients:
4 8 oz swordfish steaks, 1 inch thick
1 lb mussels, cleaned (optional)
12 little neck clams, cleaned (optional)
1 onion, chopped
1 clove garlic, minced
1 28oz can San Marzano tomatoes
¼ c extra virgin olive oil
1 c white wine
1/2 c fresh basil, chopped
1/4 c fresh parsley, chopped
¼ tsp hot pepper flakes (optional)
crushed black pepper
Sea salt to taste
½ to 1lb fresh or dry linguini (optional)
Serves 4
In a large sauté pan, heat the olive oil. Sauté the garlic and onions till golden, then add the black crushed pepper and red crushed pepper. Cook for about 5 minutes. Add the white wine and stir the mixture, letting the flavors absorb. Crush the tomatoes by hand and add them to the pan. Stir in the chopped basil and parsley, then season with the sea salt. Add more pepper if needed. Let the mixture simmer.
Remove the skin from swordfish, and cut away the darker areas, and place in the sauté pan, spooning sauce over fish. Cook for 20 minutes.
Meanwhile, steam the cleaned clams and mussels in a separate pot. Once they are opened, add to the sauce and simmer until ready to serve. Adjust the seasoning to taste.
If you are preparing the linguini as a side dish, boil water in a separate pot, add linguini, and cook as directed. Drain the linguini and place in bowl. Drizzle with olive oil, season with salt and pepper. Chop some basil and parsley to add to the linguini and toss until all ingredients are absorbed.
Transfer the swordfish steaks to warmed individual plates, add the clams and mussels with the sauce. If serving linguini with the meal, place the swordfish, clams, and musses over the linguini and top with fresh chopped parsley.
Serve with a crusty loaf of bread and, of course, a salad. Enjoy this delicious meal!