Sicilian Swordfish Ragu Recipes

SWORDFISH A LA SICILIANA

Swordfish a la Siciliana image

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

Provided by Dan

Categories World Cuisine Recipes European Italian

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
½ pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
¼ cup capers
2 pounds swordfish steaks
salt and pepper to taste

Steps:

Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 58.3 mg, Fat 23.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.1 g, Sodium 453.5 mg, Sugar 2.3 g

SICILIAN SWORDFISH RAGU

Sicilian Swordfish Ragu image

Make and share this Sicilian Swordfish Ragu recipe from Food.com.

Provided by ratherbeswimmin

Categories European

Time 5h30m

Yield 8 cups

Number Of Ingredients 11

Ingredients

3 medium celery ribs, chopped
2 medium carrots, chopped
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley
1/4 cup olive oil
2 (28 ounce) cans italian peeled tomatoes with their juice, chopped
1 lb swordfish steak, skin removed
1/2 cup sicilian green olives, pitted and chopped
1/4 cup rinsed drained chopped capers
1/2 teaspoon dried oregano
crushed red pepper flakes, a pinch

Steps:

In a large skillet, cook the celery, carrots, garlic, and parsley in the oil over medium heat, stirring occasionally, until golden.
Scrape the vegetables into the slow cooker.
Add in the tomatoes and salt to taste; cover and cook on LOW for 3-4 hours or until thick.
Cut the swordfish into 1/2-inch pieces; add the fish, olives, capers, oregano, and crushed red pepper flakes to the slow cooker and stir well.
Cover and cook 1 hour more, or until the fish is tender.
Serve with cavatelli pasta.

Nutrition Facts : Calories 165.9, Fat 11.9, SaturatedFat 2, Cholesterol 37.5, Sodium 327.6, Carbohydrate 3, Fiber 1.2, Sugar 1.1, Protein 11.7

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