SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
SICILIAN FISH IN TOMATO SAUCE
A super easy recipe for flavour packed Sicilian fish in aromatic fresh tomato sauce, the perfect Mediterranian meal
Provided by Karon Grieve
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- heat oil in a frying pan and saute fish for approximately 2 minutes each side
- Remove fish from pan and place in oven proof dish with lemon juice in preheated oven (180C) for 5 minutes
- In frying pan saute the garlic, tomatoes and all other ingredients for approx 5 minutes
- Add the cooked tomato mixture to the fish and bake in oven for a further 10 minutes
- Serve with mixed greens like spinach, rocket or pea shoots
Nutrition Facts : Calories 234 kcal, Carbohydrate 18 g, Protein 5 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 274 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
FISH WITH SICILIAN SAUCE
This recipe makes 2 servings, but is easy to scale up for more. Very quick for a weeknight, and a savory and different way to serve fish. Use firm white fish, such as halibut, cod, or mahi-mahi. if you don't have fresh tomatoes on hand, use an equal amount of canned diced tomatoes, drained. I sometimes substitute slivered almonds for the pine nuts.
Provided by cathyfood
Categories < 30 Mins
Time 25m
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, salt & pepper. Dredge the fish fillets and shake off excess flour; set aside.
- Heat dry sauté pan over medium heat. Toast pine nuts in dry pan, set aside to cool.
- Heat about 1 TB oil in pan. Saute fish on both sides until lightly browned. Remove to plate. .
- In the same sauté pan, heat 2 TB oil over medium heat. Add the onion and celery, sauté until soft and pale, about 10 minutes.
- Add the tomatoes, simmer 3 minutes to thicken slightly.
- Add the olives, pine nuts, drained raisins, capers, garlic and wine, and bring to simmer.
- Add fish fillets on top of sauce, simmer for 8 to 10 minutes to complete cooking. Add a little water or wine if sauce gets too dry.
- Serve hot or at room temperature.
- If cooking for a larger group, sauté fish fillets and place into an oiled baking dish. Prepare sauce in sauté pan, pour over fish, and bake about 10 minutes at 400 degrees F, until done.
Nutrition Facts : Calories 438.8, Fat 28.9, SaturatedFat 3.7, Cholesterol 61.6, Sodium 345.6, Carbohydrate 25.9, Fiber 2.7, Sugar 8.6, Protein 20.9
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