Best Swordfish Provencal Recipes

SWORDFISH PROVENCAL

Steps:

• For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
• Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

SWORDFISH PROVENCAL

Steps:

• In a large bowl sprinkle the garlic with a generous pinch of salt and add the vinegar slowly drizzle in 1/3 cup of the olive oil whisking constantly to make a vinaigrette season with pepper to tasted and reserve.
• Cook the potatoes in boiling salt water until tender but not mushy about 20 minutes drain slice the potatoes and place in another large bowl layer the green beans atop the potatoes followed by the pepper red onion capers and bail do not toss until serving time.
• Bring a pot of salt water to a boil place green beans in the pot 5 minutes remove beans.
• Preheat grill.
• Meanwhile combine the remaining 2 tbsp of olive oil and lemon juice in a bowl add the swordfish and coat well let marinate for 5 to 10 minutes.
• Season fish with salt and pepper to taste place the fish in a lightly oiled grill grill fish 4 minutes on each side or 125°F thermometer remove to the center of large decorative platter.
• Gently toss the reserved vegetables with the vinaigrette and arrange surrounding the swordfish sprinkle the chopped egg on top some black pepper over and garnish with chopped parsley.