Pan-Braised Swordfish with Feta
This Mediterranean-style swordfish dish goes from stove to table in less than 20 minutes. Serve it alongside steamed zucchini or Green Beans with Red Pepper and Garlic (See last weeks recipe). Serves 4
4 Swordfish steaks, each 5 oz and 3/4 - 1 inch thick
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons olive oil or canola oil
1 red onion, thinly sliced
2 cloves garlic, minced
1 cup vegetable stock or broth
1/2 cup golden raisins
2 tablespoons red wine vinegar
1 small lemon, thinly sliced
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh marjoram or oregano
1 tablespoon capers, rinsed
Sprinkle the swordfish steaks on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In a large, nonstck frying pan, heat 1 teaspoon of the oil over medium-high heat. Add the fish to the pan ans sear on both sides until lightly browned, about 2 minutes on each side. Transfer to a plate and keep warm.
Reduce the heat to medium and add the remaining 1/2 teaspoon oil to the pan. Add the onion and garlic and saute for 1 minute. Stir in the stock, raisins, and vinegar. Return the swordfish to the pan and top with the lemon slices. Cover and simmer until the fish is opaque throughout when tested with the tip of knife, 3-4 minutes.
Remove the lemon slices from the fish and set aside. Transfer the swordfish steaks to warmed individual plates. Stir the feta, the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, the marjoram, and the capers into the pan juices. Remove from the heat. Spoon some sauce over each swordfish steak and top with the reserved lemon slices. Serve immediately.
Enjoy, from our kitchen to yours!!!