Swordfish, Sardinian Style With Mint and Saffron
From
Ben Collver@1:124/5016 to
All on Friday, May 24, 2024 10:24:40
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Title: Swordfish, Sardinian Style With Mint And Saffron
Categories: Italian, Seafood
Yield: 1 Batch
4 tb Extra virgin olive oil
2 tb Garlic; finely chopped
35 sm Fresh mint leaves; torn into
-bits (approximate)
250 ml Dry white wine (8 oz)
1 pn Saffron; generous
285 g Can Italian plum tomatoes
-(10 oz) or fresh, ripe
-tomatoes; peeled, chopped
-up
Salt
1/4 ts Fresh or dried red chilli
-pepper; chopped
1 1/8 kg Fresh swordfish steaks;
-(2-1/2 lb); about 2.5 cm /
-1" thick
Choose a saute pan or frying pan that will later be able to contain
all the fish without overlapping, put it in the olive oil and garlic,
and turn the heat onto medium. Cook the garlic, stirring once or
twice, until it becomes a very pale gold.
Add the mint, stir quickly three or four times, then add the white
wineand the saffron. When the wine has simmered a minute or so and
the scent of alcohol has subsided, add the tomato, salt, and chilli
pepper. Cook at a lively simmer, stirring occasionally, until the fat
floats free of the tomato, about 15 or 20 minutes.
Strin away the skin that circles the fish steaks and, if they are very
large, cut them into pieces no larger than 10 cm / 4". Put the fish
in the pan, sprinkling it with salt and turning it over a couple of
times in the sauce. Cook, on a lively heat, for 3 minutes one side
and 2 to 3 minutes the other. Transfer the entire contents of the pan
to a warm serving platter and bring to the table at once.
Ahead of time note. You can prepare everything ito the end of step 2
several hours in advance. When ready to serve, reheat the sauce at a
gentle simmer, then turn up heat and put in the fish.
Recipe by Marcella Cucina by Marcella Hazan, 1997
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