Author Topic: Swordfish  (Read 554 times)

Offline Kevin M

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Swordfish
« on: May 29, 2017, 06:12:18 pm »
This altered from something I found online. The recipe was really strange so I "fixed" it.  I used swordfish steaks about 50 mm thick.  American measurements were used so the funny ones are guessimates.

1 onion, quartered
1/4 cup or 100 ml water
1 tbsp olive oil
2 cans of diced tomatoes or six fresh ones, about 800 grams (with liquid)
2 tbsp of capers
2 tbsp chopped olives
1/4 cup of fresh basil
1 pound or 500 grams swordfish steaks

Add onion and water and run at speed 4 and 100 C for 5 minutes
Add oil, olives, capers, basil and run at speed 4 for 1 minute.*
Add tomatoes and cook for 25 minutes on Varoma at speed 2.5 with Varoma on top
After 10 minutes, add swordfish to Varoma dish.  Cook 10-125 minutes until it reaches 145-150 F on instant read thermometer (63-66 C). Time depends on thickness of fish

Remove fish and plate.  Add sauce on top.  Remainder of sauce was used on pasta the next day.

*optional - tsp of hot red pepper

Kevin
Denton, Texas.

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Re: Swordfish
« Reply #1 on: May 30, 2017, 11:55:44 am »
Thanks Kevin M. This would possibly work with any firm white fish. The sauce sounds nice.
May all dairy items in your fridge be of questionable vintage.

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