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Swordfish Steak with Salsa Verde

Sorry readers, if I’ve been a little derelict in keeping up with this blog in the last month. But between a nasty bout with bronchitis and the last minute onslaught of Christmas preparations, updating the blog has taken a back seat. But I’m back and hoping to catch up with all of you.

I hope you all had wonderful holidays surrounded by family and friends, with good food in abundance. If you’re like most people, you ate way too many cookies, cheeses, meats and other fattening foods. Are you  starting to make resolutions to eat a little lighter in the new year ahead?

The excessive holiday eating leaves me craving healthier foods, although I don’t get serious until after New Year’s eve and New Year’s day — one final hurrah before the Christmas indulgence is truly over.

But as soon as the holidays are past, I plan to eat less pasta, pizza and pastries and consume more fish, vegetables and fruit. This swordfish dish is a good way to start. It’s easy to make and delicious too. Just remember not to overcook the swordfish, which can taste dry if left too long in the broiler or on the grill. I use the same technique in cooking a swordfish steak as I do in cooking a beefsteak — that is, the finger test. Press the center of the fish after a few minutes in the broiler. It should have some “give” to it. If you cook it too long, it will feel hard and won’t “spring” back when you touch it.

Buon Anno tutti!

Swordfish Steak with Salsa Verde
 
 
Ingredients
  • For Two People:
  • One swordfish steak, about one pound or slightly less
  • for the marinade:
  • 2 T. soy sauce
  • 1 T. olive oil
  • 1 clove garlic, minced
  • salt, pepper to taste
  • For The Salsa Verde:
  • ½ cup olive oil
  • ½ cup minced parsley
  • 3 T. capers, roughly chopped
  • 3 T. red onion, finely minced
  • ½ of a dill pickle, finely minced (about 2 T.)
  • rind of half a lemon, finely minced
  • optional: lemon balm, finely minced (if you can find it)
  • salt, pepper to taste
Instructions
  1. Marinate the swordfish for about a half hour in the soy sauce, olive oil and garlic. Season with salt and pepper.
  2. Grill on an outdoor grill, or broil in an oven, being careful not to overcook, or it will be dry.
  3. Using the broiler, it should take no more than three to five minutes on each side.
  4. For the salsa verde, mix all of the ingredients together and serve in a bowl with the grilled swordfish.
Trofie Pasta With Swordfish

Trofie pasta with swordfish

I just love this twisted, squiggly pasta shape called trofie. They’re fairly easy to find in the U.S. now, but years ago that wasn’t the case. They are commonly served with pesto in the region of Liguria, which is practically synonymous with the basil-based sauce. But trofie are used with many other types of sauces too.

I first encountered them years ago on the isle of Elba at a little trattoria called “Osteria del Noce” where a cat named Osvaldo had taken up residence and was seated upright on a chair at one of the large dining tables, waiting for his meal. I noticed everyone else at the nearby table had ordered the trofie dish. I figured it must be good, even though I didn’t know what it was. So I ordered it and it was exquisite — laden with teensy weensy clams and local shellfish that are impossible to get here in the states. So I’m offering up a different version that still tastes great and is economical too. For two people, I used only six ounces of swordfish and 1/2 pound of trofie – and there was still enough leftover for a cat too – not Osvaldo, but my resident feline Rocky.

Trofie Pasta with swordfish:
1/4 cup olive oil
1/4 cup minced onion
2 garlic cloves, minced
1/4 green pepper, minced, optional
1/4 carrot, grated
1 28 ounce can tomatoes, preferably San Marzano
1/2 cup dry white wine
2 T. tomato paste
2 T. capers
1/4 cup green olives, pitted and smashed (I forgot to add them this time, but it was still good)
1/4 tsp. dried basil flakes
salt, pepper and red pepper flakes to taste
6 ounces swordfish, cut into chunks or small pieces

Saute onion, garlic, pepper, and carrot until softened. Add tomatoes, crushing with fingers. Add remaining ingredients and simmer for 1/2 hour. This will make more than enough sauce for two servings. You may not want to use it all, but take some out to store or use
later. Add the swordfish and simmer for five minutes more before serving.