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| Baked Sicilian Swordfish |
| Serves:4 |
Sicily has been ruled by many cultures over its long history so the food is very diverse. It is also influenced strongly by its proximity to Africa. Try this with some couscous.
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Origin: Colavita Test Kitchen
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Ingredients:
4 (5-ounce) swordfish steaks
3 tablespoons COLAVITA Extra Virgin Olive Oil, divided
Salt and pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 thin eggplant, trimmed, quartered and cut into 1/2 inch pieces
1/2 cup chopped onion
3 center ribs celery with leaves, thinly sliced, leaves coarsely chopped, kept separate
2 ripe Roma tomatoes, diced
1/4 cup COLAVITA Crushed Olives, coarsely chopped
3 tablespoons capers, rinsed
1 tablespoon COLAVITA Red Wine Vinegar
1/2 cup panko breadcrumbs
1/4 cup fresh basil leaves, sliced very thinly
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Preparation:
1. Heat oven to 450 degrees F.
2. Rub 1 tablespoon oil over both sides of the fish steaks, season with salt, pepper, cumin and coriander. Heat a heavy oven proof skillet over medium high heat. When hot, add the fish, sear on both sides until brown, then place the pan in the oven to finish, about 10 minutes.
3. Meanwhile, steam the eggplant pieces over boiling water (do not boil the eggplant) until just beginning to soften. Remove and set aside.
4. In a skillet, heat 1 tablespoon oil; add the celery ribs and onion, saute until just beginning to soften; about 5 minutes. Add the tomatoes and simmer for 5 minutes to allow the juices to release. Stir in the eggplant, olives, capers and celery leaves. Stir in the remaining tablespoon oil and red wine vinegar and cook until just heated through. Season with salt and pepper, to taste.
4. When the fish is cooked, top with the eggplant mixture, sprinkle with the breadcrumbs and basil.
Per Serving: 337 Calories (46.6% from fat); 17g Fat (3g Sat, 11g Mono, 2g Poly); 31g Protein; 15g Carbohydrate; 5g Dietary Fiber; 55mg Cholesterol; 277mg Sodium. Food Exchanges: 4 Lean Meat; 2 Vegetable; 2 1/2 Fat.
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