Swordfish in Creamy Tomato Sauce
Any thick, beefy fish will work with this dish, such as sea bass, bluefish, or tuna; I make it here with swordfish. The fish is cooked at low temperature in an aromatic broth spiked with tomato, garlic, and oregano, allowing it to absorb the rich flavors while still remaining moist and succulent.
May 2007
Gallery
Credit:
© Kana Okada
Recipe Summary
Ingredients
Directions
Suggested Pairing
This lightly creamy, tomato-rich stew would pair well with many Turkish wines, but they're difficult to find in the United States. Instead, look to another Mediterranean wine region, Sardinia, for a light, fresh-tasting rosé.