Pan-fried Swordfish
This a fabulous and relatively simple dish from Gary Mehigan. Gary and George’s Your Place or Mine is a really great cookbook. The recipes are tasty, a bit different (in a good way) and not too difficult. Some are super-easy. I highly recommend it. Yes I amended the recipe a bit…
Ingredients
100g dried figs
Olive oil
1 eschallot, sliced thinly
1 small clove garlic, sliced thinly
250ml dry white wine
60g green Sicilian olives
80g small caperberries (or capers)
1 cup flat leaf parsley, finely chopped
4 swordfish steaks
4 large potatoes, each cut into 6 pieces
2 slices of thick, day old bread, preferably sourdough, cubed
1 lemon, thinly sliced
Fig vino cotto
1. Cover the dried figs with boiling water for 10 mins. Drain, pat dry and quarter.
2. Cook eschallot and garlic in 1 tbsp olive oil on medium heat for 2 mins, stirring. Add wine and figs. Cook on high heat until 1/4 cup of liquid remains.
3. Remove from heat. Add olives, 2 tbsp olive oil and caperberries or capers. Allow to cool a little. Add salt, pepper and parsley.
4. Boil the potato pieces for about 7 minutes. Heat some olive oil in a pan and fry the potatoes, adding the bread pieces after 3 or 4 minutes.
5. Cook swordfish on highheat in some olive oil for 2-3 mins per side. They should be browned on the outside but medium rare inside.
6. Serve it all in a hot pan topped with lemon slices and drizzled with fig vino cotto (which I forgot to add).
This looks and tastes great. You really need Sicilian olives for this dish.
Pan-fried Swordfish
This a fabulous and relatively simple dish from Gary Mehigan. Gary and George’s Your Place or Mine is a really great cookbook. The recipes are tasty, a bit different (in a good way) and not too difficult. Some are super-easy. I highly recommend it. Yes I amended the recipe a bit… Ingredients 100g dried figs…
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