Braised Swordfish with Black Olives, Tomatoes and Marjoram
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 jalapeno, seeded and minced
- Finely grated zest of 1 small orange
- 2 tablespoons dry vermouth
- 1 bay leaf
- One 28-ounce can diced tomatoes with their juices
- Salt
- 1 tablespoon marjoram, chopped
- Sherry vinegar
- Six 7-ounce swordfish steaks, cut 1 inch thick
- 1/3 cup Gaeta olives, pitted and halved
- In a medium skillet, heat 2 tablespoons of the olive oil.
- Add the garlic and jalapeno and cook over moderate heat until the garlic is golden, about 2 minutes.
- Add the orange zest, vermouth and bay leaf and boil over moderately high heat until the liquid has almost evaporated, about 1 minute.
- Add the tomatoes and their juices and a pinch of salt and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
- Stir in the marjoram.
- Season with salt and sherry vinegar.
- In a very large skillet, heat the remaining 1 tablespoon of olive oil.
- Season the fish with salt and add to the skillet.
- Cook over high heat until browned, about 4 minutes per side.
- Add the sauce, shaking the skillet to distribute it evenly.
- Cover and simmer the swordfish over low heat, turning once, until the steaks are just cooked through, about 4 minutes.
- Using a spatula, transfer the swordfish to plates.
- Stir the olives into the sauce and season with salt and sherry vinegar.
- Spoon the sauce around the steaks and serve.
extravirgin olive oil, garlic, jalapeno, orange, bay leaf, tomatoes, salt, marjoram, sherry vinegar, swordfish, gaeta olives
Taken from www.foodandwine.com/recipes/braised-swordfish-black-olives-tomatoes-and-marjoram (may not work)