Swordfish with wine, tomatoes, capers and fettuccine. A new recipe that will make you come back for seconds.
As a result of not eating swordfish for years, a quick bite and now I am hooked, therefore I have been looking for any recipes that I can get my hands on.
Swordfish is a richer meaty fish, thus requiring a bold sauce or side dish to go along. The tomatoes and capers combination is wonderful, while the side fettuccine is the perfect balance to the whole dish. Easy to prepare, 1-2-3 and bon Appetit!
Because of the saltiness of the capers, rinse them well. I enjoy Pomi tomatoes and use them often. However you may want to use fresh ripe tomatoes that you will grate, thus giving you a great pulp.
Fresh or homemade fettuccine are great. Same of dry spaghetti rigati since they will absorb the flavor nicely.
Furthermore, a nice place of roasted vegetables will be just fine too as a side dish.
The perfect chilled white Chardonnay or your favorite white wine, will top off the meal.
Swordfish with Wine, Tomatoes, Capers and Fettuccine.
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4
2 cups chopped yellow onion
1/2 cup dry white wine
2 tablespoons red wine vinegar
2 cups chopped Pomi tomatoes
1/4 cup rinsed and drained salt packed capers
1/2 to 1 teaspoon honey
4 - 6 ounces each steaks swordfish
1/2 teaspoon ground pepper
1 pound of dry fettuccine pasta
In a large pot of salted water cook the fettuccine according the package direction.
Heat 3 to 4 tablespoons olive oil in a large skillet over medium high heat. Add the onions, sprinkle with sea salt and sauté stirring often, until soft and light golden, about 10 minutes. Add the wine, vinegar and toss for 30 seconds. Pour in the tomatoes and cook for 5 minutes. Add the capers and ½ teaspoon honey and cook for another 8 to 10 minutes until the sauce thickens. Taste and adjust the flavor with more vinegar or honey. The flavor should be intense. Transfer the sauce to a bowl and wipe the skillet with paper towel.
Heat 3 tablespoons olive oil in the skillet over medium high heat. Sprinkle the fish steaks with salt and rub with the pepper-coriander mixture. Add to the hot skillet and sauté for 2 to 3 minutes on each side, until firm but still almost raw in the center. Add the sauce, bring to a boil, and cook for about 5 minutes, or until the fish is firm and just cooked through. Let the fish and sauce cool for a few minutes, then sprinkle with parsley.
Serve over a bed of fettuccine tossed with olive oil.
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