Swordfish with Puttanesca Relish
1 1/2 pounds ripe plum or heirloom tomatoes, cored, seeded, and roughly chopped (about 2 1/2 cups)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1 1/2 teaspoons anchovy paste (2 chopped fillets)
1/2 cup pitted and halved kalamata olives
1/2 cup pitted and halved green olives
2 tablespoons drained capers and 1 tablespoon caper juice
1/2 teaspoon crushed red pepper
1 teaspoon salt
2 teaspoons chopped fresh basil leaves plus 4 sprigs, for garnish
1 teaspoon chopped fresh parsley leaves
1/2 teaspoon chopped fresh oregano leaves
4 (6 to 7-ounce) fillets swordfish, about 11/2 inches thick
2 teaspoons Essence or Creole seasoning, recipe follows
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
Combine tomatoes, extra-virgin olive oil, vinegar, garlic, anchovy paste, olives, capers, caper juice, crushed red pepper, basil, parsley, oregano and 1/2 teaspoon of the salt in a large, non-reactive bowl. Stir well to combine. Allow the mixture to sit at room temperature for 30 minutes to 1 hour, to allow the flavors to blend.
Season swordfish fillets with the Essence, black pepper, and remaining 1/2 teaspoon of salt. Heat the olive oil in a large saute pan over medium-high heat. Add the swordfish and cook 2 minutes on each side for medium-rare to medium. Transfer the fish to 4 large plates. Add the tomato mixture to the hot pan and cook until just heated through, about 1 minute.
To serve, spoon the puttanesca relish over the fillets and garnish each plate with the fresh basil. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse
Recipe courtesy of Aarti Sequeira
Recipe courtesy of Emeril Lagasse