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|
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.