SWORDFISH WITH RAISINS AND PINE NUTS

Swordfish With Raisins and Pine Nuts image

Provided by Dancer

Categories Canadian

Time 32m

Yield 4 serving(s)

Number Of Ingredients 14

Previous Next

1 1/2 lbs swordfish, 1-inch thick
flour, as needed
1 tablespoon olive oil
1 cup dry white wine
1/2 cup freshly squeezed orange juice
1 tablespoon lemon juice
20 blanched roasted almonds
1 parsley sprig, minced
1 fresh mint sprig, minced
1 marjoram, sprig minced
1/3 cup golden raisins or 1/3 cup sultana
1/3 cup pine nuts, lightly toasted
salt
fresh ground black pepper

Steps:

Cut swordfish into pieces about 2 by 4 inches. Dredge swordfish pieces in flour. Pour olive oil into a large skillet and brown swordfish lightly on all sides.
Remove the fish from the skillet and drain it on paper towels. Add wine, orange juice and lemon juice to skillet, and reduce the liquid by half.
Meanwhile, plump raisins in warm water for 10 minutes while you grind the almonds with a mortar and pestle. Add herbs and mash into nuts. Add enough liquid from the skillet to form a paste, then add to the pan along with the raisins and pine nuts, stirring the ingredients together well.
Return the fish to the skillet and heat through. Salt and pepper to taste.