Shrimp and Swordfish Curry

Barefoot Contessa

2 tablespoons olive oil

1 medium yellow onion, halved and thinly sliced

2 garlic cloves, finely minced

⅓ cup sun-dried tomatoes packed in oil

¼ cup pitted oil-cured black olives, coarsely chopped

2 tablespoons capers coarsely chopped (preferably the salted type, well rinsed)

¼ cup dry white wine, preferably Sicilian

Crushed red pepper to taste

4 - 6 ounce swordfish steaks

Salt and pepper to taste

Basil, roughly torn for garnish

 

In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat. 

 

Add sun-dried tomatoes, olives, capers, wine, and a generous pinch red pepper flakes; stir together. Transfer to bowl. 

 

Lightly season swordfish with salt and pepper and place fish in skillet. Return skillet to medium-high heat, cover and cook for 3 minutes per side. 

 

When swordfish is cooked through and browned, cover with sauce. Sprinkle roughly torn basil and serve. 

 

This dish can also be served room temperature.

Serves: 4

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Original recipe

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