- 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
- Salt and pepper
- 1/2 cup green tapenade (available at specialty food stores)
- 1 orange, juiced
- 1/4 cup dry white wine
- 2 to 3 tablespoons unsalted butter
- For garnish: orange slices and minced parsley
- Accompaniment, if desired: Tomatoes Provencale, recipe follows
Preheat oven to 400 degrees F.
Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley
- 4 to 6 firm, ripe plum tomatoes
- 1 clove garlic, minced
- 2 tablespoons minced shallots
- 3 tablespoons minced fresh basil
- 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon oregano
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup dry white bread crumbs
Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
Yield: 4 servings Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes