Agghiotta Di Pesce Spada Recipes
AGGHIOTTA DI PESCE SPADA
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 45m
Yield Six servings
Number Of Ingredients 12
Steps:
- Place the raisins in a small bowl of hot water to soften and plump them while you proceed with the recipe.
- Lightly flour each side of the swordfish steaks. Over medium-high heat, saute the steaks briefly in two tablespoons of olive oil, just enough to brown them - about two to three minutes to a side. Set the browned steaks aside.
- Turn the heat to low, add three tablespoons of olive oil to the same pan and gently stew the thinly sliced onions, 15 to 20 minutes, until they are soft. Add the garlic, pine nuts, celery, capers and olives. Drain the sultanas and add to the pan.
- Add the tomatoes to the pan, raise heat again and cook all ingredients together rapidly, approximately 10 minutes, until the sauce is thick. Remove from heat.
- Preheat the oven to 400 degrees.
- Place half the sauce in a shallow oven dish. Arrange the steaks in the dish and spoon the remaining sauce on top. Place a bay leaf on each steak. Bake the swordfish steaks for seven to nine minutes, or until they are cooked through but still juicy. Do not overcook. Serve immediately. (They may also be set aside in a warm place for 30 minutes to an hour before serving.)
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 4 grams, TransFat 0 grams
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