Stuffed swordfish with caper sauce

Yield: 1 servings

Measure Ingredient
1 \N Loin of swordfish; (about 6-7lb)
\N \N Fresh rosemary
\N \N Olive oil
\N \N Sea salt and ground black pepper
6 \N Shallots
4 \N Sun-dried tomatoes
2 ounces Capers
4 \N Whole large chillies
½ pint Fish or vegetable stock
¼ pint White wine
4 ounces Chopped shallots
3 ounces Capers
3 ounces Chopped sun-dried tomatoes
½ pint Fish or vegetable stock
¼ pint White wine
4 ounces Breadcrumbs
\N \N Sea salt and ground black pepper
\N \N Fresh rosemary
3 tablespoons Olive oil
2 ounces Chopped shallots
2 ounces Chopped sun-dried tomatoes




Prepare the fish by removing its fins with scissors, and also the head and tail if still intact. Prick the fish deeply four or five times along one side and rub the surface with olive oil. To prepare the stuffing, season the breadcrumbs in a mixing bowl with sea salt, pepper and some fresh sprigs of rosemary. Combine the breadcrumbs with the chopped shallots, sun-dried tomatoes and olive oil. Spoon the stuffing mixture into the fish and then use skewers to pin the fish closed. To improve the flavour you can make small lacerations in the surface and push sprigs of rosemary into them.

Season the fish and griddle-fry for a couple of minutes on both sides to seal the flavour. Place a large basting tin on a medium heat with the shallots, chillies, capers, sun-dried tomatoes and a good dash of olive oil. Once the fish is sealed, put it into the basting tin and add the stock and white wine. Allow to cook on the top for a few minutes before placing in a medium-hot oven for 15-20 minutes.

To prepare the sauce, gently fry the chopped shallots in olive oil until soft. Add the white wine, capers and sun-dried tomatoes and fry for a few minutes. Ad the stock and simmer for 10 minutes, or until the fish is ready to serve.

Remove the fish from the oven and cut into good-sized steaks. Serve immediately with the sauce and braised spinach.

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