Swordfish with anchovy, capers, olives and tomato
Italian Food (Cibo Italiano)Ingredients:
6 four ounce swordfish steaks
2 cloves of garlic (chopped)
2 scallions or onions (chopped)
20 capers (if salted, rinse well first)
10 black olives (chopped)
4 anchovy fillets
2 glasses of Italian white wine (Gurna Bianco, Sicilia, Italy)
6 tomatoes (blanched, skinned and hand crushed)
4 tablespoons extra virgin olive oil
Sea salt and pepper to taste
Dried chili pepper (chopped)
Fresh Italian parsley, chopped
Instructions:
Heat large skillet (medium high), add olive oil when pan is hot, heat oil then add swordfish, sear the swordfish on each side then remove and set aside. Add the onions, garlic, capers, olives, chili pepper and anchovy fillets and gently fry until the anchovies melt into the oil and the onion is translucent then add the white wine; cook for about 2 minutes then add tomatoes. Cover and leave to cook for 10-12 minutes on low heat. Plate fish with a ladle of sauce and top with chopped fresh Italian parsley. Serve with Italian white wine or for the adventurous try Nero d'Avola “Il Drappo”by Benanti, an interesting Sicilian red wine. It’s a great match, the salt, the fish, the olives the red wine what balance, character and depth. This is what it’s all about…
Italian Wine (Wine Italiano)
Nero d'Avola "Il Drappo" by Benanti, Sicilia, Italy. Medium-full bodied red.
Intense reddish purple in color with strong floral and fruit to the nose with a medium-full body and pronounced fruits, including berries, plums, and nuts; ends with a good long finish. Optimal food pairing includes red meat, wild fowl, aged cheese or fish prepared with tomatoes, olives and capers. Bon Appetito!
Recipe by J Nappi
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