Well, I really did think I’d come up with an original recipe. I bought some beautiful swordfish steaks and I was thinking about how they would work so well with salty olives and capers, sweet raisins and creamy pine nuts in a garlicky tomato sauce. Having ‘invented', cooked and photographed the dish I Googled the combo of ingredients and discovered that the Italians got there first! 'Twas ever thus. Here is what I did:
Photographed today in daylight using Samsung Galaxy S7 phone camera
Ingredients (serves 2)
2 swordfish steaks
1/2 medium onion, chopped
1 large clove of garlic, finely chopped
1 tbsp vegetable oil
1/2 tin chopped tomatoes
A large splash of white wine (optional)
6 pitted black olives
4 large pitted green queen olive, sliced into rings
1 heaped tbsp raisins
1 tbsp pine nuts
12-15 capers
Salt to taste
Parsley to sprinkle
Method
Photographed today in daylight using Samsung Galaxy S7 phone camera
Ingredients (serves 2)
2 swordfish steaks
1/2 medium onion, chopped
1 large clove of garlic, finely chopped
1 tbsp vegetable oil
1/2 tin chopped tomatoes
A large splash of white wine (optional)
6 pitted black olives
4 large pitted green queen olive, sliced into rings
1 heaped tbsp raisins
1 tbsp pine nuts
12-15 capers
Salt to taste
Parsley to sprinkle
Method
- Place the raisins in a small bowl and add boiling water. If you intend to cook the dish in the oven, heat oven to 180C.
- Heat the oil in a large frying pan and cook the chopped onions until softened. Add the chopped garlic and cook for a few more minutes, without browning.
- Add the tomatoes and wine and cook over a medium-high heat until the tomatoes have reduced (5 mins). Drain the raisins and set aside.
- You can now either cook on the hob or (as I did) finish the dish in the oven.
- To cook in the frying pan, place the swordfish steaks in the pan first then add the other ingredients around them. Cook over a low heat for 20 minutes until the swordfish is cooked through.
- If you are cooking in the oven, place the swordfish in a shallow ovenproof dish, surround by the tomato sauce and add the other ingredients. Cook covered loosely in foil for 20 mins.
- Sprinkle with parsley and serve with boiled new potatoes or rice.
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