Eating by Jason Epstein

Author:Jason Epstein
Language: eng
Format: mobi, epub, pdf
Tags: food
ISBN: 1400078253
Publisher: Anchor
Published: 2009-01-02T00:00:00+00:00

SWORDFISH WITH MARINARA

The same marinara with an extra half-jalapeño, chopped;some pitted black olives;a small handful of capers, rinsed;a glass of dry white wine;fresh-ground black pepper; enough sea salt to bring up the flavor; and a generous handful of chopped Italian parsley to sprinkle atop the finished dish does wonders for swordfish. While the marinara is thickening, pat dry about eight ounces of very fresh swordfish per person, and in a hot steel pan filmed with a little olive oil brown the fish on both sides quickly, just enough to cook it through. Then serve the fish immediately, napped generously with the spicy marinara, sprinkled with the coarsely chopped flat-leaf parsley. Be careful not to overcook the fish, which should be tender but firm. If the swordfish is left to linger in the sauce too long, the fish will become dry and the sauce watery.

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