Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6
© Frances Janisch

How to Make It

Step 1    

In a medium skillet, heat 2 tablespoons of the olive oil. Add the garlic and jalapeño and cook over moderate heat until the garlic is golden, about 2 minutes. Add the orange zest, vermouth and bay leaf and boil over moderately high heat until the liquid has almost evaporated, about 1 minute. Add the tomatoes and their juices and a pinch of salt and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the marjoram. Season with salt and sherry vinegar.

Step 2    

In a very large skillet, heat the remaining 1 tablespoon of olive oil. Season the fish with salt and add to the skillet. Cook over high heat until browned, about 4 minutes per side. Add the sauce, shaking the skillet to distribute it evenly. Cover and simmer the swordfish over low heat, turning once, until the steaks are just cooked through, about 4 minutes. Using a spatula, transfer the swordfish to plates. Stir the olives into the sauce and season with salt and sherry vinegar. Spoon the sauce around the steaks and serve.

Suggested Pairing

The tomato–and–olive sauce for the meaty braised swordfish demands a robust wine to drink with it, such as a vivid blend of Nero d'Avola and a touch of Merlot from Sicily.

You May Like

Aggregate Rating value: 3

Review Count: 3278

Worst Rating: 0

Best Rating: 5