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Swordfish With Artichokes, Olives, And Potatoes

Mediterranean influences abound here, from the briny sea-fresh taste of the swordfish to the piquancy of the capers and olives to the sunny touch that the artichokes add.

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 tablespoon 15mlOnion - chopped (small)
1 tablespoon 15mlGarlic clove - minced (large)
4 tablespoons 60mlRed potatoes - - (to tiny), sliced (small)
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/2 cup 118mlDry white wine
1   Marinated artichoke hearts - - (6 oz), drained, patted dry
1/4 cup 59mlFrench or other imported green olives
1 tablespoon 15mlCapers
2   Swordfish steaks - - (5 to 6 oz ea)
1   Plum tomato - seeded, diced fine (small)
2 tablespoons 30mlMinced parsley

Recipe Instructions

Preheat the oven to 350F

In a large ovenproof saute pan or skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook 1 minute. Add the potatoes, salt, and pepper. Cook, stirring often, until the potatoes begin to soften, 4 to 5 minutes. Add the wine, artichoke hearts, olives, and capers and bring to a boil.

Place the fish in the pan, spooning the vegetable mixture aside so the fish is directly on the bottom of the pan. Cover tightly and transfer to the oven. Bake 17 to 20 minutes, or until the fish is cooked through. Sprinkle with the tomatoes, parsley, and a generous grinding of pepper and serve at once.

Source:
ONE POT SUNDAY SUPPERS by Pat Dailey

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