Recipes

Marinade:

1/3 cup white wine

1/3 cup olive oil

2 Tbs of fresh lemon juice

6 cloves garlic crushed and chopped

1/3 tsp thyme

1/3 tsp oregano

Pepper and Salt to taste

Instructions:

Rinse swordfish under cold water and pat dry. Combine ingredients in a zip lock bag and marinade swordfish for 15 minutes.
Heat grill to high heat, remove swordfish from marinade and place on hot grill for 4-5 minutes, turn and cook the other side for an additional 3 minutes.
Remove from grill and serve.

Ingredients:

4 – 6 oz swordfish steaks

2 TBS olive oil

1 medium yellow onion, halved and thinly sliced

2 garlic cloves, finely minced

1/3 cup sun dried tomatoes packed in oil, coarsely chopped

¼ cup pitted oil-cured black olives coarsely chopped

2 TBS salted capers, well rinsed and coarsely chopped

¼ cup dry white wine

Crushed red pepper to taste

Salt and pepper to taste

Basil, roughly torn for garnish

Instructions:

In a large skillet heat oil over medium – high heat.
Add onion and garlic; cook, stirring frequently, until onion is brown (3-4 minutes) remove from heat.
Add sundried tomato, olives, capers, wine and crushed red pepper, let wine reduce slightly and transfer to a bowl.
Lightly season swordfish with salt and pepper and place in pan.
Return pan to medium – high heat, cover and cook 3 minutes per side.
When swordfish is browned on both sides, cover with sauce and warm.
Sprinkle with roughly torn basil and serve.