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Sylvie Chantecaille adapted this Sicilian-style dish, a recipe from TV chef and family friend Tyler Florence, by adding lots of orange bell peppers. More Amazing Seafood Recipes

Sylvie Chantecaille
August 2004

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© Petrina Tinslay

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the bell peppers, cover and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Add the wine and simmer for 5 minutes. Add the oregano, raisins, lime juice, brown sugar and parsley and cook for 3 minutes. Season with salt and pepper.

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  • Heat 2 tablespoons of olive oil in each of 2 large skillets. Add 4 steaks to each skillet, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn and cook 3 to 4 minutes longer. Spoon the sauce onto plates, top with the swordfish steaks and serve.

Suggested Pairing

Look for a Bordeaux with enough body to offset the sweet-and-sour flavors of this dish.

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