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.
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