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|Sword Fish Loin|
|Swordfish Loin - Lovely fresh meaty chunks of fish already off the bone and can be supplied sliced or in chunks. Ideal for barbeques or fish kebabs.
Please note that despite our best efforts fish are not caught in uniform sizes and we aim for within a 5% discrepancy
on quoted weights. These weights are taken before any finishing options e.g skinning or filleting are applied.
1 tbsp Sultanas
150ml/5fl.oz. Olive Oil
1 Onion, halved and thinly sliced
2 Garlic Cloves, finely chopped
1 stick of Celery, chopped
450g/1lb Tomatoes, chopped
1 tbsp Tomato Puree
1/2 teasp Sugar
4 Swordfish Steaks
Plain White flour
50g/2oz Pitted Black Olives, sliced
1 tbsp Pine Nuts
4 tbsp Capers (with the vinegar)
Fresh Basil Leaves, roughly torn
Salt and Black Pepper
1. Place the sultanas in a small mixing bowl, cover with hot water and leave to soak for about 20 minutes.
2. Meanwhile, heat half the oil in a medium saucepan, add the onion, garlic and celery and sauté until just beginning to soften.
3. Add the tomatoes, tomato puree, sugar, salt and black pepper, mix well then partially cover and simmer for about 20 minutes, stirring from time to time.
4. Preheat the oven to 180C, 350F, Gas Mark 4.
5. Coat the fish steaks with the flour on all sides, shaking off the excess.
6. Heat the remaining oil in a large frying pan, add the fish and sauté for 2 minutes on each side until lightly browned.
7. Meanwhile, add the capers with their vinegar, olives, drained sultanas, pine nuts, and basil to the tomato mixture, mix well and simmer for 2 minutes, stirring.
8. Spoon a little of the sauce into a shallow ovenproof dish, arrange the fish on top in one layer, then cover the fish with the remaining sauce. Bake in oven for 15 minutes. Serve immediately
This recipe was taken with kind permission from www.recipes4us.co.uk