August 2005 - Swordfish Vesuvio

This recipe is from Robert at Taberna del Pueblo in Castillo and is a great hit with his patrons.

Ingredients, Serves 4

4 swordfish steaks
Salsa
50 gm tomato frito
25 gm onions finely chopped
50 gm black olives pitted (stoned)
25 cl olive oil
25 cl white wine
2 cloves garlic finely chopped
1 lemon
handful parsley finely chopped
salt and black pepper

Method

Sweat the onions and garlic slowly in half the olive oil until soft but not browned. Add the tomato frito, most of the parsley, white wine and olives. Add a pinch of salt and black pepper and simmer for 20 minutes.

Heat the remaining oil in a frying pan. Salt and pepper the swordfish on both sides and lightly seal in the hot oil. Cook for about 4 minutes each side.

Place the steaks on a plate and dress with the sauce. Sprinkle the remaining parsley over the fish. Garnish with a quarter of lemon.

This dish is excellent served ' a la taberna' with stir fried leeks.