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Рецепт Sicilian Stuffed Swordfish With Cherry Tomato Sauce
by Global Cookbook

Sicilian Stuffed Swordfish With Cherry Tomato Sauce
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Ингредиенты

  • 1 1/2 lb skinless swordfish steak, cut 2 inches thick
  • 3 Tbsp. raisins
  • 3 Tbsp. pine nuts
  • 1/2 lb coarse Italian bread, crusts removed, cut into 1 inch dice
  • 1/2 c. dry white wine
  • 1/2 c. fish stock or possibly bottled clam juice
  • 1/4 c. coarsely minced fennel fronds
  • 3 x anchovy fillets, mashed
  • 1 Tbsp. plus 1 tsp liquid removed capers
  • 1 Tbsp. freshly grated Parmesan cheese
  •     healthy pinch of cinnamon
  •     healthy pinch of freshly grated nutmeg
  •     salt and freshly grnd pepper
  • 2 Tbsp. extra virgin extra virgin olive oil, plus more for frying
  •     flour, for dredging
  • 1/4 tsp crushed red pepper
  • 3/4 lb cherry tomatoes, quartered
  • 1 c. canned crushed tomatoes
  • 2 ounce Gaeta olives, pitted and coarsely minced (1/4 c.)
  •     On a work surface, cut the swordfhis steak in half crosswise, then cut each
  •     half horizontally into four 5 x 3 inch slices. Gently lb. the slices 1/8 inch
  •     thick.
  •     Cover and chill.

Инструкции

  1. In a heatproof bowl, soak the raisins in warm water till softened, about 10 min, then drain. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, till lightly browned, about 2 min.
  2. In a shallow dish, soak the bread in the wine and fish stock for 10 min.
  3. Gently squeeze the bread almost dry. Finely chop the bread and transfer to a bowl. Gently stir in 2 tbsp each of the raisins and pine nuts, 2 tbsp of the fennel fronds, 2 of the anchovy fillets, 1 tbsp of the capers, the Parmesan cheese, cinnamon, and nutmeg. Season with salt and pepper.
  4. Lay the swordfish slices out on a work surface and season with salt and pepper. Spoon about 1/4 c. of the filling in the center of each slice and roll up like a cigar, folding in the sides as you go. Secure the rolls with toothpicks.
  5. In a large skillet, heat 1/4 inch of extra virgin olive oil. Lightly dredge the swordfish rolls in flour, shaking off the excess. Fry 4 of the rolls over moderately high heat till golden, about 2 min per side; transfer to a plate. Repeat with the remaining rolls. Wipe out the skillet.
  6. In the same skillet, heat the 2 tbsp of extra virgin olive oil. Add in the crushed red pepper, the remaining anchovy fillet and 1 tsp of capers, and cook for 30 seconds. Add in the cherry tomatoes and crushed tomatoes and cook over low heat till thickened, about 15 min. Stir in the olives, 1 tbsp of the fennel fronds and the remaining 1 tbsp each of pine nuts and raisins. Season with salt and pepper.
  7. Add in the swordfish rolls to the sauce. Cover and simmer over low heat, turning the rolls a few times, till heated through, about 3 min. Set 2 rolls on each plate, remove the toothpicks and spoon some sauce on top. Garnish with the remaining 1 tbsp of fennel fronds and serve.