Even though summer is winding down, the garden is still producing, the weather is still warm and muggy and I’ve got plenty of “summer wine” waiting to be tasted. With that said, when I found some gorgeous wild caught swordfish recently, I decided to liven up a classic preparation with some late flavors of summer.
As with any recipe, but especially with fish dishes, if you don’t have the best ingredients possible, make something else. This recipe is simple, fresh, tasting of the sea, and absolutely delicious.
Pesce Spada Grigliata
1.5 pounds swordfish steaks
3 hot cherry peppers, seeded (leave as many seeds in as you want for heat)
1 can Italian Cherry Tomatoes
3 Espresso spoons Capers (how’s that for a measurement?)
2 cloves garlic, sliced thin
1 salt packed anchovy, cleaned
Large handful of baby arugula coarsely chopped
|~ Mis en place – Everything here came from my garden, save the obvious ~|
Start by seasoning the fish with salt and pepper and allow to sit for 15 minutes while the grill heats up. It helps if the fish warms a little, but you don’t want it sitting out too long. Swordfish is meaty, like a steak, and doesn’t require long grilling. Be careful not to overcook the fish. Oil your grill, and cook on high, 2-3 minutes per side. No more! It will rest while the sauce finishes and the inside will be juicy. Press on the fish to test for doneness. It should give a little and not be hard.
|~ Perfect Swordfish Steaks seasoned with salt and pepper ~|
Prepare the condimento. In a pan large enough to hold the sauce and the fish, cook the tomatoes in a bit of olive oil on medium high heat for 10-15 minutes. You can do this while the fish is warming as mentioned above. You can crush the tomatoes with a wooden spoon or tongs, then season with salt and pepper. Add the garlic, peppers, anchovy, capers, and arugula to the tomatoes and cook through to incorporate the flavors. Grill the fish.
|~ Here is a shot of the grilled fish resting, while the sauce comes together. Taste the sauce before plating and adjust seasoning if necessary ~|
Finally, plate and serve with lemon wedges if desired. This is fresh, simple and delicious. The capers and anchovy really contribute a brininess to the finished dish – it tastes like the sea – so consider that when adjusting your seasoning.
|~ The Chef’s Plate ~|
September 21, 2016