Sautéed Swordfish Provencale
By Chef Amanda Cushman
Serves 4
Ingredients
Sauce
2 Tb. unsalted butter
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup red wine vinegar
1/2 tsp. red pepper flakes
2 Tb. olive oil, divided
1/2 onion, chopped
2 garlic cloves, minced
1 celery stalk, finely diced
1 red pepper, Finley diced
15 Kalamata olives, pitted, chopped
1 Tb. small capers
Large pinch saffron
2 tsp. Fresh thyme, chopped
salt, pepper, to taste
4, 6 oz. swordfish fillets 1 inch thick, called Emperador here
Directions
In a medium saucepan combine the butter, ketchup, soy, vinegar and red pepper flakes and bring to a boil over med. heat. Set aside.
Heat 1 Tb. of the olive oil in a large skillet and sauté the onion and garlic over med-lo heat 3 minutes. Add the celery and red pepper and cook another 3 minutes. Add the olives, capers, saffron, thyme, salt and pepper, taste and correct seasoning. Set aside.
Heat the remaining 1 Tb. of olive oil in a large skillet over medium high heat. Add the fish, season with salt and pepper. Cook over med-hi heat turning once, about 8 minutes.
Warm the sauce and spoon a few tablespoons onto each plate. Place the fish on top of the sauce and spoon the sautéed vegetables over each. Pass any extra sauce in a separate dish.
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