Calabrian Swordfish
with Garlic, Lemon and Capers
4 swordfish steaks
2 lemons, juiced
¼ cup olive oil
1 teaspoon sea salt
36 grinds of black pepper
1 teaspoon dried oregano
1 cup dry white wine
4 cups chicken stock
1 head of garlic, peeled and sliced thin
2 tablespoons Italian parsley, chopped
3 tablespoons capers
¼ teaspoon red pepper flakes
1 lemon, quartered
2 tablespoons olive oil
¼ teaspoon fleur de sel (flaky sea salt)
In a large bowl, marinate swordfish in lemon juice, olive oil, sea salt, black pepper and oregano for 15 minutes.
In the meantime, bring white wine, chicken stock and 1 head of garlic to a boil in a wide-lipped skillet that will fit all 4 swordfish steaks in a single layer (this may need to be done in 2 different pots to have enough room).
Reduce the heat to medium to simmer and add swordfish and marinade to the skillet. Simmer for 6 minutes and gently flip the fish to simmer for an additional 6 minutes on the other side.
Remove the swordfish from the skillet and place on individual plates. Spoon half a cup of the cooking liquid over the fish dividing garlic equally. Garnish each fish with Italian parsley, capers, and red pepper flakes. Squeeze a quarter of the lemon over each fish. Drizzle olive oil over the top and sprinkle with fleur de sel.
Serves 4
Trish and Jo's Vegetarian Version: Easy to substitute tofu for the fish. Marinate it the same as the swordfish and then sear it for 30 seconds in a hot pan on each side before poaching it in the liquid.
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