Sauteed Swordfish with Niçoise Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
5 tablespoons olive oil |
two 1-inch thick swordfish steaks |
1/4 cup finely chopped pitted kalamata or other brine-cured black olives |
1/4 cup finely chopped drained bottled roasted red pepper |
3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed |
1 tablespoon drained bottled capers, chopped fine |
1 flat anchovy fillet, minced |
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt |
2 tablespoons minced scallion |
1 1/2 tablespoons balsamic or red-wine vinegar |
lemon wedges as an accompaniment |
Directions:
1. In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.
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