Recipe
October 23, 2014
Swordfish Baked on Saffron Peppers
Like tuna, swordfish dries out if cooked right through. It’s best served medium-rare to medium. To check for this, insert the tip of a paring knife into the middle of the fish. If it feels lukewarm, it’s done.
Directions
Yield: Serves 6
- In a large frying pan, heat olive oil over medium heat. Add peppers. Cook, stirring, 15 minutes. Add garlic. Cook, stirring, 8 minutes. Add saffron tea and wine. Cook, stirring, until syrupy, 20 minutes. Season with salt and pepper. Pour into a large, shallow baking dish.
- Preheat oven to 400°F. Pat fish dry with paper towel. Season with salt and pepper. Heat oil in a large nonstick frying pan over high heat. Add fish. Cook until lightly seared, 1 minute per side. Place on top of peppers.
- Bake until fish is done to your liking, about 7 minutes for medium-rare and 9 minutes for medium. Sprinkle with oregano and serve with lemon.
Photographer:
Stacey Brandford
Source:
House & Home March 2013