Roasted Swordfish Messinise

Recipe Ingredients

8 cups	1896ml	Basic tomato sauce - see * note
2 tablespoons	30ml	Capers - drained from brine
3 tablespoons	45ml	Pine nuts
2 tablespoons	30ml	Currants
2 tablespoons	30ml	Small black olives - pits removed
		(such as nicoise or gaeta)
1/2 teaspoon	2.5ml	Finely-minced hot chilis - (serrano)
1 cup	237ml	Dry white wine
4		Swordfish steaks - - (6 oz ea, 1" thk), skin removed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

In a 2-quart sauce pan stir Basic Tomato Sauce, capers, pine nuts, currants, olives, hot chilis and wine together and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and pour half the sauce into a shallow casserole, just large enough to hold the fish and sauce, about 9- by 12- by 2-inch. Season swordfish steaks with salt and pepper and place on top of sauce in casserole. Pour the remaining sauce around the fish spooning a tablespoonful over each steak.

Place in the preheated oven and bake 12 to 15 minutes uncovered. Remove from oven and serve immediately. Swordfish should be served moist not dry, but cooked through. Swordfish is not recommended to be eaten rare like tuna or salmon.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5607)

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