Swordfish Stemperata Recipes

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Swordfish with Sicilian Oregano-Caper Sauce image

The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

1 large clove garlic, minced
2 tablespoons fresh lemon juice, plus wedges for serving
1 teaspoon red-wine vinegar
1 tablespoon capers, preferably salt-packed, rinsed and coarsely chopped
1 tablespoon dried oregano, preferably Sicilian
1 small peperoncino, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh mint leaves
1/4 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper
4 swordfish steaks (each 8 ounces and 1 inch thick)

Steps:

Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

SWORDFISH STEMPERATA

Swordfish Stemperata image

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
4 6- to 8-ounce swordfish steaks (3/4 inch thick)
All purpose flour
1 onion, finely chopped
1 1/3 cups (about) pitted Spanish green olives, quartered lengthwise
1/2 cup golden raisins
1/4 cup drained capers
1/4 cup white wine vinegar
1/4 cup minced fresh mint

Steps:

Heat oil in heavy large skillet over high heat. Season fish with salt and pepper. Coat fish in flour and add to skillet. Cook until brown, about 2 minutes per side. Transfer fish to plate.
Add onion to same skillet, reduce heat to medium and cook until golden, about 4 minutes. Add olives, raisins and capers. Reduce heat to low; cook 2 minutes, stirring frequently. Return fish to skillet. Spoon sautéed ingredients over. Add vinegar and half of mint; cook until fish is cooked through, about 2 minutes. Season with salt and pepper. Transfer fish to plates, spooning sautéed ingredients over. Sprinkle with remaining mint.

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