Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total: 40 Minutes
- 1 ½ lbs sword fish steaks cut ½ inch thick
- Flour for dusting, semolina if possible
- Kosher salt
- 4-6 tbs olive oil
- Diced bells
- 2 tbs capers, small if possible
- 16 large green olives, pitted and chopped
- ½ cup white wine
- 1 bay leaf
- Salt the swordfish well and set aside at room temperature
- Cut the onion in half and grate it through a rough grater. Chop the celery stalk very finely- or run it through the grater, too.
- In large frying pan or wide shallow pot heat the olive oil and sauté the onions and celery gently for 3-4 minutes over medium heat
- Add the tomatoes, white wine, capers, bay leaf and olives. Mix well and bring to a simmer. Simmer uncovered until it gets thicker, about 10 minutes.
- Dust the swordfish in the semolina or regular flow. Semolina is traditional southern Italian flour used to make pasta and I like it better because it gives you more texture. You can find it in bulk bins in large supermarkets, or packaged with the specialty flour
- Lay the swordfish on the sauce and spoon a little over the fish. Sprinkle the vinegar over it all and cover. Let this cook over medium heat for 6-8 minutes, then uncover and cook for another 3-4 minutes.
- To serve, gently lift the swordfish out and set aside. Spoon some sauce on a plate and place pieces of the fish on top. Garnish with chives or celery leave and serve at one with crusty bread and a dry rose wine. You could pinot noi or a Chianti with this dish too.
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