Swordfish With Artichokes, Olives, And Potatoes

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (small)
1 tablespoon	15ml	Garlic clove - minced (large)
4 tablespoons	60ml	Red potatoes - (to tiny) - sliced (small)
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Dry white wine
1		Marinated artichoke hearts - (6 oz) - drained, patted dry
1/4 cup	59ml	French or other imported green olives
1 tablespoon	15ml	Capers
2		Swordfish steaks - (5 to 6 oz ea)
1		Plum tomato - seeded, diced fine (small)
2 tablespoons	30ml	Minced parsley

Recipe Instructions

Preheat the oven to 350 degrees.

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.

This recipe yields 2 servings.

Source:
ONE POT SUNDAY SUPPERS by Pat Dailey (c) 1996 - HarperCollins, New York, NY - 185 pages - $17.00 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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