Swordfish Baked on Saffron PeppersRecipe By: Eric Vellend
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.
- 2 tbsp extra-virgin olive oil
- 4 yellow peppers, cut into strips
- 3 cloves garlic, thinly sliced
- Large pinch saffron soaked in 1⁄4 cup hot
- water (to make “tea”)
- 3⁄4 cup dry white wine
- Salt and pepper, to taste
- 6 6-oz. swordfish steaks (1 1⁄4″-thick)
- 1 tbsp vegetable oil
- Fresh oregano leaves (for garnish)
- Lemon wedges (for serving)
- 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.