Wednesday, February 23, 2011

Wicked Good - Another favorite swordfish recipe from Archer and Amy (by Victoria Allman, yacht chef and award winning author)

Calabrian Swordfish
with Garlic, Lemon and Capers

4 swordfish steaks
2 lemons, juiced
¼ cup olive oil
1 teaspoon sea salt
36 grinds of black pepper
1 teaspoon dried oregano

1 cup dry white wine
4 cups chicken stock
1 head of garlic, peeled and sliced thin

2 tablespoons Italian parsley, chopped
3 tablespoons capers
¼ teaspoon red pepper flakes
1 lemon, quartered
2 tablespoons olive oil
¼ teaspoon fleur de sel (flaky sea salt)

In a large bowl, marinate swordfish in lemon juice, olive oil, sea salt, black pepper and oregano for 15 minutes.

In the meantime, bring white wine, chicken stock and 1 head of garlic to a boil in a wide-lipped skillet that will fit all 4 swordfish steaks in a single layer (this may need to be done in 2 different pots to have enough room).

Reduce the heat to medium to simmer and add swordfish and marinade to the skillet. Simmer for 6 minutes and gently flip the fish to simmer for an additional 6 minutes on the other side.

Remove the swordfish from the skillet and place on individual plates. Spoon half a cup of the cooking liquid over the fish dividing garlic equally. Garnish each fish with Italian parsley, capers, and red pepper flakes. Squeeze a quarter of the lemon over each fish. Drizzle olive oil over the top and sprinkle with fleur de sel.

Serves 4

Trish and Jo's Vegetarian Version: Easy to substitute tofu for the fish. Marinate it the same as the swordfish and then sear it for 30 seconds in a hot pan on each side before poaching it in the liquid. Substitute vegetable stock for chicken stock.

Thanks, Victoria Allman, for another great recipe. Victoria is the author of 
Sea Fare: A Chef's Journey Across the Ocean and 
SEAsoned: A Chef's Journey With Her Captain
available at:

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