Swordfish With Lemon Olives And Sun Dried Tomatoes Food

SWORDFISH A LA SICILIANA

Steps:

• Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
• Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

SWORDFISH WITH LEMON, OLIVES AND SUN-DRIED TOMATOES

Steps:

• Arrange lemon slices, overlapping slightly, in a microwave-safe, shallow baking dish.
• Put the swordfish on top of the lemon.
• Sprinkle with olives, tomato and scallions.
• Drizzle with oil.
• Cover the dish tightly with plastic wrap.
• Microwave at high power for 4 minutes.
• Remove the dish, cut a slit in the plastic wrap and let stand a few minutes.
• Check for doneness. Return to microwave for short time if needed.

SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL

Steps:

• In a bowl, combine the lemon juice and olive oil.
• Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
• Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
• Cover and refrigerate for 2 to 4 hours.
• Add the garlic and oregano to the remaining olive oil and lemon mixture.
• Set aside to use as a sauce.
• Preheat the broiler or fire up the barbecue.
• Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
• Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
• Arrange the skewers on a broiler pan or on the grill rack.
• Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
• Serve hot, garnished with lemon slices and accompanied by the reserved sauce.

SWORDFISH WITH COUSCOUS SALAD

Steps:

• Combine the anchovies, olive paste, garlic, half the basil leaves, salt and pepper with the olive oil. Mash together with a mortar and pestle until you have a paste. (Or use a blender.) Spread the anchovy mixture over the fish on both sides.
• Pour the couscous into a bowl, and add the boiling water. Fluff it with a fork and cool. Add the sun-dried tomatoes and scallions, and mix well. Season to taste with salt and pepper.
• Preheat grill. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
• Meanwhile, snip the remaining basil leaves with scissors and stir them into the couscous. Garnish the fish with lemon quarters and basil sprigs. Serve, passing the couscous separately.