Roasted swordfish messinise

Yield: 4 servings

Measure Ingredient
8 cups Basic Tomato Sauce; see * Note
2 tablespoons Capers; drained from brine
3 tablespoons Pine nuts
2 tablespoons Currants
2 tablespoons Small black olives; pits removed
(such as nicoise or gaeta)
½ teaspoon Finely-minced hot chilis; (serrano)
1 cup Dry white wine
4 Swordfish steaks - (6 oz ea; 1" thk), skin removed
Salt; to taste
Freshly-ground black pepper; to taste

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

In a 2-quart sauce pan stir Basic Tomato Sauce, capers, pine nuts, currants, olives, hot chilis and wine together and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and pour half the sauce into a shallow casserole, just large enough to hold the fish and sauce, about 9- by 12- by 2-inch. Season swordfish steaks with salt and pepper and place on top of sauce in casserole. Pour the remaining sauce around the fish spooning a tablespoonful over each steak. Place in the preheated oven and bake 12 to 15 minutes uncovered. Remove from oven and serve immediately. Swordfish should be served moist not dry, but cooked through.

Swordfish is not recommended to be eaten rare like tuna or salmon. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5607 broadcast 01-03-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-04-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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