From Chef Hidaka of Ristorante Acquapazza, a Sicilian-style swordfish sauté. The refreshing sauce made with white wine and fresh tomatoes enhances the rich flavor of the swordfish. Enjoy authentic Italian taste easily at home. This is a healthy dish that brings out the natural flavors of the ingredients.
Ingredients
Main Ingredients (2 servings)
- Swordfish 2 pieces
- Onion 1/2
- Tomatoes 2-3
- Capers 3 tbsp
- Italian Parsley a pinch
Seasonings
- White Wine 100cc
- Salt to taste
- Pepper to taste
- Extra Virgin Olive Oil to taste
Steps
- Remove the stem from the tomatoes and make a small cut on the bottom.
- Lightly boil the skin of the tomatoes in boiling water, then immediately plunge them into ice water to peel. ([Key Tip!] Don't discard the skins; they can be used in broths or other dishes to add flavor.)
- Cut the blanched tomatoes in half horizontally and gently remove the seeds.
- Finely dice the deseeded tomatoes into pieces less than 1cm and place them in a bowl.
- Finely chop 1/2 onion.
- Season the 2 pieces of swordfish with salt to taste and pepper to taste, if desired.
- Heat extra virgin olive oil to taste in a frying pan and sear the swordfish on both sides.
- Remove the seared swordfish and wipe away any excess oil from the pan with paper towels.
- Add 100cc of white wine generously to the pan and reduce it, allowing the alcohol to evaporate.
- Add the chopped onion and 3 tbsp of capers and continue to reduce.
- Return the previously removed swordfish to the pan, add the chopped tomatoes, and continue to reduce.
- Stir in a pinch of Italian parsley and finish by drizzling with extra virgin olive oil to taste.
- Plate and serve.
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