Sauteed Swordfish with Balsamic Vinaigrette
This recipe can be prepared in 45 minutes or less. Makes 2 servings.
| 5 Tbsp. | Napoleon Extra Virgin Olive Oil |
| 2 | 1" thick swordfish steaks |
| 1/4 cup | Napoleon Green Olives, finely chopped |
| 1/4 cup | Napoleon Fire-Roasted Red Peppers, drained and finely chopped |
| 3 Tbsp. | Fresh parsley leaves (preferably flat-leafed) finely chopped |
| 1 Tbsp. | Napoleon Capers, drained and finely chopped |
| 1 flat | Napoleon Anchovy Fillet, minced |
| 1 small | garlic clove, minced and mashed to a paste with 1/4 tsp. salt |
| 2 Tbsp. | Napoleon Balsamic Vinegar |
| lemon wedges |
In a skillet, preferably non-stick, heat 1 1/2 tablespoons of olive oil over moderately-high heat until it is hot, but not smoking. Saute the swordfish steaks, patted dry first, for 4 to 5 minutes on each side, or until they are just cooked through.
While the fish is cooking, in a small bowl, stir together the olives, roasted red pepper, parsley, capers, anchovy, garlic paste, scallion, vinegar, the remaining 3 1/2 tablespoons of olive oil, and salt and pepper to taste.
Transfer the swordfish to plates, spoon the sauce over it and serve with lemon wedges.
Variation: This recipe can be prepared with most white fish, including halibut steaks, tuna or sole.
© 2002 The Napoleon Co.