Wednesday, April 6, 2011

roasted swordfish on garlic crouton

one of the great things about my life
is that it has been well lived

i have gathered great friends 
along the way
friends from all walks of life
all parts of the world
friends who know
i don't answer the phone
before 9 am

on a saturday morning recently
i was up early
reading my email
one came through from an old friend
currently living in memphis
it said 
"you awake?
i have a question for you and i don't want to wake you"
it was sent at 7:45am
i loved her for her courtesy

i called her 2 minutes later
and in return
she shared with me an amazing recipe

roasted fish on garlic croutons
she found it on epicurious
i have changed the recipe a bit
but really only slightly
because it is so perfect
just like the lovely who shared it with me
 roasted swordfish on garlic crouton
olive oil
2 bunches fresh spinach
tomato sauce
1/2 cup onions--finely diced
3 anchovy fillets
large can whole tomatoes
3 garlic cloves--coarsely chopped
about 10 basil leaves
1/4 cup balsamic vinegar
1 Tbs brown sugar
2 Tbs capers-drained
4 swordfish filets or steaks about 7 oz each
olive oil
1/4 tsp dried chili flakes
salt and pepper
garlic crouton
4-1/2" thick slices country bread
1 clove of garlic-cut in half
preheat the oven to 450F
for spinach
in a skillet, heat a bit of olive oil over medium heat.  quickly saute the spinach until it is wilted but still has its color.  remove the spinach from the pan and set aside. quickly rewarm just before serving
for tomato sauce
heat a large skillet and add enough olive oil to lightly coat the bottom of the pan. add the onions and cook until they begin to sweat. add the anchovies and cook until the anchovies have disintegrated into the oil and onions begin to get golden brown.  toss in the garlic and give it a few stirs. add the tomatoes, crushing each one to bits, by hand, as you add it. give it a good stir and leave to simmer on medium heat for about 15 minutes. just before removing from heat, stir in the balsamic vinegar, brown sugar, basil leaves and capers. taste for salt and pepper. keep warm
for fish 
meanwhile put a little bit of olive oil in the bottom of a casserole dish.  place the fish on top.  season with salt and pepper and chili flakes.  drizzle a bit more olive oil on top. place in the oven and cook until the fish becomes opaque, about 8-10 minutes.
for garlic crouton
place your bread slices on a sheet pan in the oven to toast. slice the garlic clove into 2 pieces
once the bread is toasted, lightly rub each slice with the garlic.
to assemble
while everything is still warm, place a garlic crouton on each plate or on serving platter.  top with spinach.  next place a piece of fish on top of the spinach. generously bathe in the tomato sauce.  drizzle a little balsamic vinegar over the top to serve.

i am linking this up to
a little birdie told me
hearth and soul blog hop


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