We enjoyed a wonderfully pleasant long week-end and last night dinner was a request from my son. He wanted fish with tomatoes and fettuccine. What a mom to do but say: “Yes , of course”.
The following recipe is not as long as it may seem. The swordfish cooked with the tomatoes remained very tender and there was plenty of juice and sauce to serve with the fettuccine. Mashed potatoes is a great alternative to the pasta.
I used white wine, but any wine will be just fine.
Tonight’s October 8, 2012 dinner:
Swordfish with Tomatoes, carrots and celery
Ice Cream with cookie
SWORDFISH WITH TOMATOES, CARROTS AND CELERY
4 swordfish fillets
2 carrots, peeled and cut in small chunks
2 small celery ribs, thinly slices
½ yellow onion, thinly sliced
1 8 oz can of chopped tomatoes
2 tablespoons chopped parsley
2 tablespoon butter
1 tablespoon olive oil
1 cup white wine
1/2 cup low sodium chicken stock
Salt and pepper
In a large, low side pan add the butter and oil and cook the onions, celery, carrots and parsley until tender. Add the wine, the chicken stock, cover, lower the heat to medium low and cook for 5 minutes.
Add the tomatoes and cook for another 15 minutes over medium high heat.
Dry the swordfish fillets and spread some light butter over the top and season with salt and pepper.
Place the swordfish over the tomatoes sauce and cook over medium high heat covered for another 5 to 8 minutes.
Turn the fillets once during the cooking process.
Serve hot with sauce over the fish.
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