SWORDFISH WITH TOMATO OLIVE RAGÙ
The CIA Cookbook
by The Culinary Institute of America
You CAN replace the swordfish in this recipe with any firm, meaty fish you like. Halibut, cod, bass, or tuna are all good substitutes.
Makes 6 servings
Swordfish With A Tomato-Olive Ragù
(Pesce Spada Siciliana)
Tomato-Olive Ragù
• 1/3 cup olive oil
• 1 cup minced onion
• 3 garlic cloves, minced to a paste
• 3 tbsp chopped capers
• 6 anchovy fillets
• 3 pints cherry tomatoes, hulled and halved or quartered if necessary
• 1 cup olives stuffed with chiles
• 3 tbsp chopped oregano leaves
• Salt as needed
• Freshly ground black pepper to taste as needed
• 6 swordfish steaks (about 6 oz each)
• Juice of 2 lemons
• 2/3 cup sliced almonds, toasted
Directions
1. Preheat the oven to 400°F.
2. To make the tomato olive ragù: Heat the oil in an oven-proof skillet over medium heat. Add the onion, garlic, capers, and anchovies to the pan and sauté, stirring frequently, until the onion is a very light golden brown, about 8 to 10 minutes. Add the tomatoes and continue to sauté, stirring or tossing frequently, until the tomatoes are very soft and all of the ingredients are very hot. Add the olives and oregano to the pan and continue to sauté for another 2 to 3 minutes. Season to taste with salt and pepper.
3. Cut 6 squares of foil large enough to hold the swordfish steaks. Place a spoonful of the tomato- olive ragù in the center of each piece of foil, top with a piece of swordfish, and then top with a little lemon juice and sliced almonds. Fold the foil around the fish to make a tight seal (the seams should be on the top of the packet).
4. Place the swordfish steaks in a shallow pan and bake until the fish is cooked through, about 12 minutes. Serve the fish directly from the foil.
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