Sicilian Swordfish With Sweet And Sour Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT



Sicilian Penne with Swordfish and Eggplant image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
  • Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

PORK TENDERLOIN WITH SWEET-AND-SOUR VEGETABLES



Pork Tenderloin with Sweet-and-Sour Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 large pork tenderloin (about 1 1/2 pounds), halved crosswise
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
6 carrots, sliced 1/2 inch thick
5 cups broccoli florets (about 1 bunch)
8 pickled sweet cherry pepper slices, plus 3 tablespoons brine
2 tablespoons pure maple syrup

Steps:

  • Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
  • Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
  • Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
  • Slice the pork and season with salt and pepper. Serve with the glazed vegetables.

Nutrition Facts : Calories 420, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1233 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 38 grams, Sugar 15 grams

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

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 GRILLED SWORDFISH



Sicilian Grilled Swordfish image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon

Steps:

  • Light a charcoal grill or preheat a gas or stovetop grill until very hot.
  • For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
  • When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
  • When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES



Sicilian Swordfish with Sweet-and-Sour Vegetables image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
3/4 pound cipollini onions, peeled
1 bulb fennel, trimmed, cored and diced
2 teaspoons sugar
Kosher salt and freshly ground pepper
1/4 cup white wine vinegar
4 cloves garlic, minced
1 pound assorted small heirloom tomatoes
2 sprigs fresh oregano, leaves stripped and chopped
3 tablespoons brine-packed capers, plus 1 tablespoon brine
1/3 cup pine nuts
Zest and juice of 1 lemon
2 cups fresh parsley, chopped
Sea salt and freshly ground pepper
3 3/4-to-1-pound swordfish steaks (about 1 1/4 inches thick)
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling

Steps:

  • Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes.
  • Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat.
  • Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board.
  • While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper.
  • Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil.

Nutrition Facts : Calories 484 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 129 milligrams, Sodium 547 milligrams, Carbohydrate 16 grams, Fiber 4.5 grams, Protein 43 grams, Sugar 7 grams

SICILIAN SWORDFISH WITH SWEET/SOUR VEGETABLES



SICILIAN SWORDFISH WITH SWEET/SOUR VEGETABLES image

Categories     Fish

Yield 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
3/4 pound cipollini onions, peeled
1 bulb fennel, trimmed, cored and diced
2 teaspoons sugar
Kosher salt and freshly ground pepper
1/4 cup white wine vinegar
4 cloves garlic, minced
1 pound assorted small heirloom tomatoes
2 sprigs fresh oregano, leaves stripped and chopped
3 tablespoons brine-packed capers, plus 1 tablespoon brine
For the Fish:
1/3 cup pine nuts
Zest and juice of 1 lemon
2 cups fresh parsley, chopped
Sea salt and freshly ground pepper
3 3/4-to-1-pound swordfish steaks (about 1 1/4 inches thick)
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling

Steps:

  • Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes. Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board. While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper. Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil

SICILIAN SWEET-AND-SOUR SWORDFISH (FOR 2 PEOPLE)



Sicilian Sweet-And-Sour Swordfish (For 2 People) image

This comes from a 1997 issue of Cooking Light magazine. This serves 2 people. With that many S words, how could I NOT want to try this?!?!?! Besides, I've been looking for swordfish recipes and I do love capers...

Provided by the_cookie_lady

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

2 (6 ounce) swordfish steaks (about 1/2-inch thick)
1 tablespoon all-purpose flour, divided
2 teaspoons olive oil, divided
1 cup finely chopped onion
1 tablespoon capers
1 tablespoon raisins
1/2 cup bottled clam juice
2 tablespoons dry white wine
2 tablespoons tomato paste
1 tablespoon water
2 tablespoons chopped kalamata olives
1 tablespoon red wine vinegar
2 teaspoons sugar
2 tablespoons chopped fresh parsley

Steps:

  • Remove skin from swordfish.
  • Combine swordfish and 2 1/2 tsp flour in a large zip-top plastic bag; seal and shake gently to coat.
  • Heat 1 tsp oil in a 10-inch cast-iron skillet over high heat.
  • Add swordfish and cook about 1 1/2 minutes on each side or until done to your liking.
  • Remove from skillet; keep warm.
  • Heat 1 tsp oil in skillet over medium heat.
  • Add onion; saute 3 minutes.
  • Add 1/2 tsp flour, capers, and raisins; cook 1 minutes, stirring constantly.
  • Stir in clam juice, wine, tomato paste, and water; bring to a boil.
  • Add olives, vinegar, and sugar; cook 1 minute.
  • Stir in parsley. Serve sauce spooned over swordfish.

Nutrition Facts : Calories 362.3, Fat 12.5, SaturatedFat 2.7, Cholesterol 68.1, Sodium 615.7, Carbohydrate 23.5, Fiber 2.7, Sugar 12.7, Protein 36.2

More about "sicilian swordfish with sweet and sour vegetables recipes"

SWEET-AND-SOUR SWORDFISH RECIPE - SYLVIE CHANTECAILLE ...
sweet-and-sour-swordfish-recipe-sylvie-chantecaille image
2013-12-07 Step 2. Heat 2 tablespoons of olive oil in each of 2 large skillets. Add 4 steaks to each skillet, season with salt and pepper and cook over moderately …
From foodandwine.com
3/5
Total Time 1 hr
Servings 8
  • In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the bell peppers, cover and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Add the wine and simmer for 5 minutes. Add the oregano, raisins, lime juice, brown sugar and parsley and cook for 3 minutes. Season with salt and pepper.
  • Heat 2 tablespoons of olive oil in each of 2 large skillets. Add 4 steaks to each skillet, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn and cook 3 to 4 minutes longer. Spoon the sauce onto plates, top with the swordfish steaks and serve.


SWORDFISH SICILIAN-STYLE RECIPE - MARCELLA HAZAN | FOOD & WINE
swordfish-sicilian-style-recipe-marcella-hazan-food-wine image
2021-06-03 In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season …
From foodandwine.com
5/5
Category Seafood
  • Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
  • Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.


SICILIAN SWEET-AND-SOUR SWORDFISH RECIPE | MYRECIPES
2012-11-29 Ingredient Checklist. 2 (6-ounce) swordfish steaks (about 1/2 inch thick) 1 tablespoon all-purpose flour, divided ; 2 teaspoons olive oil, divided
From myrecipes.com
4/5 (1)
Calories 351 per serving
Servings 2
  • Remove skin from swordfish. Combine swordfish and 2 1/2 teaspoons flour in a large zip-top plastic bag; seal and shake gently to coat.
  • Heat 1 teaspoon oil in a 10-inch cast-iron skillet over high heat. Add swordfish; cook 1 1/2 minutes on each side or until done. Remove from skillet; keep warm.
  • Heat 1 teaspoon oil in skillet over medium heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon flour, capers, and raisins; cook 1 minute, stirring constantly. Stir in clam juice, wine, tomato paste, and water; bring to a boil. Add olives, vinegar, and sugar; cook 1 minute. Stir in parsley. Serve sauce with swordfish.


THE SWEET-AND-SOUR SOUL OF SICILIAN COOKING - ARTICLE ...
2001-06-01 Agrodolce (ah-groh-DOLE-chay)—Italian for sweet-and-sour—is one of the signature flavors of the Sicilian kitchen. Most often created by simmering capers, pine nuts, raisins, fresh mint, wine vinegar, and sugar with meat, fish, or vegetables, variations on agrodolce are made all over the island. The most memorable version I’ve ever tasted was in a …
From finecooking.com
Estimated Reading Time 4 mins


SICILIAN SWORDFISH WITH SWEET AND SOUR VEGETABLES RECIPE
Sicilian swordfish with sweet and sour vegetables recipe. Learn how to cook great Sicilian swordfish with sweet and sour vegetables . Crecipe.com deliver fine selection of quality Sicilian swordfish with sweet and sour vegetables recipes …
From crecipe.com


GRILLED SWORDFISH WITH SWEET AND SOUR SAUCE RECIPES
Grilled Swordfish With Sweet And Sour Sauce Recipes ... let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables. Provided by By Betty Crocker Kitchens. Categories Appetizer. Time 45m. Yield 4. Number Of Ingredients 7. Ingredients; Bamboo or metal skewers: 1 lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces: …
From tfrecipes.com


SWORDFISH AGRODOLCE – NICK STELLINO
Place the oil, garlic, and red pepper flakes in a saute pan and cook over medium heat for 2 minutes until the garlic starts to brown. Add the onion, stir well, and cook for 1 minute. Add the fennel, raisins, pine nuts, basil, and mint. Stir well and cook for 2 minutes. Add sugar and vinegar, stir well, and cook for 2 minutes.
From nickstellino.com


SWEET AND SOUR GRILLED SWORDFISH KABOBS RECIPES
SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES. Provided by Food Network Kitchen. Time 1h10m. Yield 6 servings. Number Of Ingredients 16. Ingredients; 2 tablespoons extra-virgin olive oil: 3/4 pound cipollini onions, peeled: 1 bulb fennel, trimmed, cored and diced: 2 teaspoons sugar: Kosher salt and freshly ground pepper: 1/4 cup white wine vinegar: 4 cloves …
From tfrecipes.com


SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES | RECIPE ...
Oct 18, 2013 - Get Sicilian Swordfish with Sweet-and-Sour Vegetables Recipe from Food Network
From pinterest.com


SWORDFISH WITH SICILIAN OREGANO CAPER SAUCE RECIPES
Swordfish With Sicilian Oregano Caper Sauce Recipes SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES. Provided by Food Network Kitchen. Time 1h10m. Yield 6 servings. Number Of Ingredients 16. Ingredients; 2 tablespoons extra-virgin olive oil: 3/4 pound cipollini onions, peeled: 1 bulb fennel, trimmed, cored and diced : 2 teaspoons sugar: Kosher salt and …
From tfrecipes.com


SICILIAN SWORDFISH WITH SWEETSOUR VEGETABLES RECIPES
Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for …
From tfrecipes.com


SWORDFISH IN SWEET AND SOUR SAUCE - LIDIA
Directions. Season both sides of the swordfish steaks lightly with salt and pepper. Dredge each piece in flour to coat both sides and shake off any excess flour. In a large, non-reactive skillet, heat the vegetable oil over medium-high heat. Add the steaks and cook, turning once, until browned and cooked through, about 1 ½ minutes on each side.
From lidiasitaly.com


SICILIAN SWEET AND SOUR SWORDFISH RECIPE
Sicilian sweet and sour swordfish recipe. Learn how to cook great Sicilian sweet and sour swordfish . Crecipe.com deliver fine selection of quality Sicilian sweet and sour swordfish recipes equipped with ratings, reviews and mixing tips. Get one of our Sicilian sweet and sour swordfish recipe and prepare delicious and healthy treat for your ...
From crecipe.com


SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES
Directions Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes....
From crecipe.com


SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES RECIPE
Sicilian swordfish with sweet-and-sour vegetables recipe. Learn how to cook great Sicilian swordfish with sweet-and-sour vegetables . Crecipe.com deliver fine selection of quality Sicilian swordfish with sweet-and-sour vegetables recipes …
From crecipe.com


SICILIAN PENNE WITH SWORDFISH AND EGGPLANT RECIPES
SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES. Provided by Food Network Kitchen. Time 1h10m. Yield 6 servings. Number Of Ingredients 16. Ingredients; 2 tablespoons extra-virgin olive oil: 3/4 pound cipollini onions, peeled : 1 bulb fennel, trimmed, cored and diced: 2 teaspoons sugar: Kosher salt and freshly ground pepper: 1/4 cup white wine vinegar: 4 cloves …
From tfrecipes.com


SICILIAN CAPONATA | CAPONATA RECIPE, SWEET AND SOUR ...
Mar 24, 2016 - This sweet and sour vegetable dish is incredibly versatile—it can be served on bread, in pasta, or as an accompaniment to meat. Mar 24, 2016 - This sweet and sour vegetable dish is incredibly versatile—it can be served on bread, in pasta, or as an accompaniment to meat. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES
Recipe of Sicilian Swordfish with Sweet-and-Sour Vegetables food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Sicilian Swordfish with Sweet-and-Sour Vegetables . May 11, 2016 Sicilian Swordfish with Sweet and Sour Vegetables ... Grilled Swordfish Skewers with Coconut, Key Lime and …
From crecipe.com


Related Search