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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Tucked into a hillside in downtown Boston, is one of the best Italian restaurants I have ever been to: Cafe Marliave. Over the last quarter century, I have gone there many times with my family, and have never had a bad meal. This recipe was sent to me, by them, in 1989. Ingredients:
2 garlic cloves, minced |
1/4 cup olive oil, divided |
3 ounces cooking sherry |
3 lbs swordfish, cut in 1-inch by 2-inch strips |
3 green peppers, cut in strips |
28 ounces canned tomatoes, plus juice |
salt and pepper, to taste |
oregano, to taste (optional) |
Directions:
1. Brown garlic in 1/8 cup olive oil.
2. Add peppers, cook slightly, remove and set aside.
3. Add remaining olive oil and saute swordfish.
4. Return peppers. Add cooking sherry and tomatoes.
5. Add salt, pepper and oregano, to tast.
6. Simmer 20 minutes.
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