Swordfish Provencal

By John, 11 November, 2022
Region
France
Description

"Swordfish Provencal"This is from the French Riviera, with the typical bright flavors of sunny Provence, but less complicated than the similar Sicilian Swordfish alla Ghiotta. 

The sauce from this, if you have any leftover, is great on black squid-ink pasta, along with any leftover swordfish. I often cook some shrimp with the swordfish with the plan to have leftovers on pasta.

Yield
2 Servings
Preparation time
2 hours
Cooking time
50 minutes
Total time
2 hours, 50 minutes
Ingredients
2 Swordfish steaks
2 T Olive oil
1 small onion (chopped finely)
1 clv Garlic (crushed)
14 oz diced tomatoes
1⁄4 t Oregano, Dried
1⁄8 t Dried Thyme
1⁄8 t Salt
1 pn Fresh-ground Black Pepper
1⁄2 c Dry Vermouth
1 1⁄2 T Fresh Parsley (chopped)
Instructions
  1. Marinate the fish first in Marinade for Swordfish or Tuna.
  2. Preheat the oven to 350.
  3. In a hot skillet, heat the oil until it shimmers, then sear the fish on both sides. Set the steaks in a baking dish. The baking dish will not be the serving dish; you will serve on a platter.
  4. Reduce the heat, and cook the onions and garlic for a few minutes until soft and golden, but not brown.
  5. Add the diced tomatoes and the herbs, and the salt and pepper. Cook over moderate-low heat for 5 minutes.
  6. Spread the hot tomato mixture over the fish, cover and bake in the preheated oven for 15 minutes.
  7. Uncover and add the vermouth.
  8. Reduce the heat to 325 and cook for 30 minutes longer.
  9. Remove the baking dish from the oven and remove the fish to the serving platter, scraping off most of the tomato-vermouth mixture into a saucepan.
  10. Boil the sauce down by 1/3 or more to thicken it. Add salt and pepper if needed, then spread it over the fish, sprinkle with parsley, and serve hot.
Notes

It's optional to marinate the fish if it is very fresh.

I like to garnish this with fresh shrimp and green olives.

Source

Mastering the Art of French Cooking