Swordfish Stewed In Wine

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
4		Swordfish steaks - cleaned and dried
1		Onion - minced (small)
1		Garlic clove - minced
3 tablespoons	45ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Dry red wine
1/4 cup	15g / 0.5oz	Canned Italian tomatoes - chopped, with liquid
12 oz	340g	Green peas - fresh or frozen

Recipe Instructions

Heat the oil in a skillet large enough to hold the fish in one layer; saute the onion, garlic, and parsley over medium heat until the edges of the onion are just turning brown.

Add the fish and brown on both sides; add the sail and pepper.

Pour the wine over the fish and al­low to evaporate.

Add the tomatoes and liquid, and an additional tablespoon or two of water.

Add the peas, stirring into the tomato sauce; cook for several minutes or until the peas are tender.

Cover and cook over low heat for another 10 minutes.

Serve hot.

This recipe yields 6 servings.

Source:
Cookbook Digest, May/Jun, 1996

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