Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 1 1/2 lb swordfish steaks, cut 1/2 inch thick
- Flour for dusting, semolina if possible
- Kosher salt
- 4-6 T. olive oil
- 1 medium onion
- 1 small celery stalk
- 2 T. capers, small if possible
- 16 large green olives, pitted and chopped
- 1 quart crushed tomatoes
- 1/2 cup white wine
- 1 bay leaf
- 2 T. white wine vinegar
- Chives or celery leaves to garnish (optional)
Preparation:
Salt the swordfish well and set aside at room temperature.
Cut the onion in half and grate it through a rough grater. Chop the celery stalk very finely -- or run it through the grater, too.
In a large frying pan or wide, shallow pot, heat the olive oil and saute the onions and celery gently for 3-4 minutes over medium heat.
Add the tomatoes, white wine, capers, bay leaf and olives. Mix well and bring to a simmer. Simmer uncovered until it gets thicker, about 10 minutes. Taste for salt and add some if needed.
Dust the swordfish in the semolina or regular flour. Semolina is a traditional Southern Italian flour used to make pasta, and I like it better because it gives you more texture. You can find it in bulk bins in large supermarkets, or packaged with specialty flours.
Lay the swordfish on the sauce and spoon a little over the fish. Sprinkle the vinegar over it all and cover. Let this cook over medium heat for 6-8 minutes, then uncover and cook for another 3-4 minutes.
To serve, gently lift the swordfish out and set aside. Spoon some sauce on a plate and place pieces of the fish on top. Garnish with chives or celery leaves and serve at once with crusty bread and a dry rose wine. You could drink Pinot Noir or a Chianti with this dish, too.