Chef Judi Gallagher
Serves 6
I originally started preparing this dish with sushi-grade ahi tuna loin but found the recipe works for halibut and swordfish just as well. This is a good company dish- although swordfish can be expensive; a 5-ounce piece with this topping is perfect for a dinner selection. Serve with orzo pasta and a large green salad
Ingredients
1/3 cup olive oil
1 cup minced onion
1 TBSP. garlic paste
3 TBSP. chopped capers
6 anchovy fillets
3 pints cherry tomatoes
1 cup pitted olives
3 TBSP. chopped oregano leaves
sea salt and fresh ground pepper
6 swordfish steaks
fresh squeezed lemon juice
½ cup slivered almonds toasted
Chopped parsley- garnish
Directions
- Preheat the oven to 400 degrees. Heat the olive oil in an oven-proof pan over medium high heat. Add onions, garlic, capers, and anchovies to the pan and sauté, stirring often until the onions are lightly browned.
- Add the tomatoes and continue to sauté until the tomatoes are soft. Add the olives and oregano to the pan and continue to sauté for about 2 more minutes. Season with salt and pepper
- Arrange a large piece of heavy-duty foil (non stick is best) on a flat surface, pinching sides. Place a spoonful of tomato-olive ragu in center. Top with swordfish, lemon juice, slat, pepper and toasted almond slivers.
- Fold the aluminum foil all the way around to make a tight seal
- Place in a shallow pan and roast in the oven for about 12 minutes.
- Serve the swordfish or halibut right in the foil but be careful when you open the foil as steam from cooking will escape.
