Swordfish with Spicy Tomato-Orange Sauce
Serving Size: 4
Ingredients
Swordfish Steaks:
- 2 lb. fresh swordfish steaks, portioned into 4 pieces
- 2 tablespoons olive oil
- 2 tablespoons fresh-squeezed lemon juice
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried parsley
- Salt and pepper to taste
Spicy Tomato-Orange Sauce:
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1-2 teaspoons red pepper flakes (adjust to desired spiciness)
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ cup white wine
- ½ cup orange juice
- 3 tablespoons fresh-squeezed lemon juice
- 1 cup tomatoes, coarsely chopped (fresh or canned)
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Marinate the Swordfish:
- In a shallow dish, mix olive oil, lemon juice, Italian seasoning, and parsley.
- Add swordfish pieces and marinate for 5 minutes.
- Season swordfish steaks with salt and pepper.
- Cook the Swordfish:
- Grill or cook in a cast iron skillet for 4 minutes per side. For thicker (1-inch) steaks, cook about 5 minutes per side.
- Prepare the Spicy Tomato-Orange Sauce:
- In a large pan, warm olive oil over medium heat.
- Add onion, garlic, red pepper flakes, and basil, cooking until the onion is softened but not browned (about 5 minutes).
- Add white wine, orange juice, and lemon juice; increase heat to high and boil until reduced to a syrup-like consistency (4-6 minutes).
- Add tomatoes, parsley, salt, and pepper. Reduce heat to low and cook for an additional 5-8 minutes.
- Serve:
- Serve swordfish with a generous portion of the spicy tomato-orange sauce.
