Swordfish With Raisins And Pine Nuts Recipe - Cooking Index
Swordfish With Raisins And Pine Nuts Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Swordfish, 1" thick |
| Flour - as needed | ||
| 1 tablespoon | 15ml | Olive oil |
| 1 cup | 237ml | Dry white wine |
| 1/2 cup | 118ml | Freshly-squeezed orange juice |
| 1 tablespoon | 15ml | Lemon juice |
| 16 | Blanched roasted almonds - (to 20) | |
| 1 | Parsley sprig - minced | |
| 1 | Fresh mint sprig - minced | |
| 1 | Marjoram sprig - minced | |
| 1/3 cup | 53g / 1.9oz | Golden raisins or sultanas |
| 1/3 cup | 78ml | Pine nuts - lightly toasted |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cut swordfish into pieces about 2 by 4 inches. Dredge swordfish pieces in flour. Pour olive oil into a large skillet and brown swordfish lightly on all sides.
Remove the fish from the skillet and drain it on paper towels. Add wine, orange juice and lemon juice to skillet, and reduce the liquid by half.
Meanwhile, plump raisins in warm water for 10 minutes while you grind the almonds with a mortar and pestle. Add herbs and mash into nuts. Add enough liquid from the skillet to form a paste, then add to the pan along with the raisins and pine nuts, stirring the ingredients together well.
Return the fish to the skillet and heat through. Salt and pepper to taste.
This recipe yields 4 servings.
Description:
"{Peix Espasa En Cassola}"
Source:
The Los Angeles Times, 01-27-2002
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