Mediterranean SwordfishFor the fish: 2 portions swordfish ¼ cup white wine 2 T lemon juice 1 T oil Salt & pepper to taste ¼ t paprika Combine all ingredients in a Ziploc bag to marinate the fish, at least 5-10 minutes. Preheat a frying pan over medium high heat, then add the fish and part of the marinade. Turn every couple of minutes. Rub the fish through the browned juices and add more marinade as it cooks off. If you need more liquid, add a splash or two of white wine. Continue for about 10 minutes, until both sides are well browned and the fish is tender but cooked through. For the olive tapenade: 4 oz. can chopped ripe olives 2-3 T chopped pimento 2 T extra virgin olive oil 1 T lemon juice Salt to taste (optional) ¼ t paprika Combine all ingredients in a mixing bowl. Serve cold. Toppings: 1 spoonful of your favorite hummus Chopped Italian parsley ¼ cup pine nuts, lightly roasted To roast pine nuts, place in a preheated skillet over low heat and shake it occasionally until they start to brown, about 5-10 minutes. To plate: Place the fish, then spread with hummus, then olive tapenade, then a sprinkle of parsley, then pine nuts. Enjoy!
Copyright 2019 Karen Ullo
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, as well as the managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.