This dish was really good! Casey and I both give it a big thumbs up. The flavors are really wonderful and they go perfectly with the fish. This was my first time cooking swordfish so I wasn't quite sure how to tell if it was done. I cooked the steaks for about 12 minutes and I think they came out pretty well. I served the steaks over a bed of orzo pilaf (minus the scallions, basically bring chicken broth to a boil, add orzo and simmer 8-10 mins, stir in Parmesan cheese) and it was the perfect side for this recipe. Recipe is from food blog Steffen's Dinners.
1 lb.swordfish steaks (4 steaks)
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
4 small plum tomatoes, chopped
¼ tsp salt
1/8 tsp cayenne pepper
½ cup red wine
½ cup tomato juice (I used slightly more)
2 oz canned Kalamata olives, cut into slices
handful of fresh basil leaves, cut into fine shreds
salt to taste
4 fresh basil leaves
4 tomato slices
shaved Parmesan cheese (as garnish)
Preheat oven to 350°
Set heavy ovenproof pan over medium heat. Add olive oil, salt and onions. Cook until the onions are soft and translucent. Add garlic. Reduce heat and cook for another 2-3 minutes. Do not brown. Add chopped tomatoes. Cook for about 10 minutes.
Add red wine, tomato juice and cayenne pepper. Cook for 2-3 minutes. Blend with a stick blender until smooth. Add sliced olives and shredded basil. Adjust seasoning with salt.
Place swordfish steaks in the sauce. Top each steak with a basil leaf and a tomato slice. Cook in oven until the fish is done - about 10-15 minutes. Don't overcook.
Remove from oven and serve: Spoon some sauce on a plate. Add the fish. Top with shredded fresh basil and add some shaved Parmesan cheese.
Preparation/cooking time -1 hour