Sicilian Swordfish Pasta Sauce Ragu With Eggplant Recipe
This swordfish pasta recipe is a delicious summer lunch made with swordfish tomato sauce and fried eggplants. It is a typical dish from Catania in Sicily, where eggplants and swordfish are local delicacies. Swordfish is an oily fish with fatty acids similar to bluefin tuna, with chunky meat without bones. It is easy to make, and as with all seafood dishes, it doesn't require a long cooking time.
Find the detailed recipe on my blog:
Serving swordfish ragu (0:00)
Fry the eggplants (0:24)
Drain the excess oil (0:48)
Peel the fresh tomatoes (0:58)
Cook the swordfish (1:14)
Make the sauce (1:52)
Clean the fish (2:19)
Simmer until the tomatoes melt into a sauce (2:42)
Add the swordfish and the eggplants (2:46)
Make the pasta (3:17)
Add the white wine (3:28)
Mix the pasta with the sauce (3:35)
Place into a serving dish (3:43)
Swordfish Provencal
Swordfish Provençal (video of this dish)
Fish Substitutions: Marlin and Mahi-mahi will taste closest to swordfish, but almost any delicate or firm white fish works with this awesome tomato sauce.
For 3-4 servings
For the fish:
1.5 Lb swordfish, skin and some of the bloodline removed
Salt
1 Tbsp grapeseed or some other high heat oil
For the sauce:
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described below)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley
Salt the fish at least 1 hour before cooking and up to 2 days ahead (keep refrigerated).
Set a medium skillet (stainless if possible) over medium heat. Add the oil, the onion and salt and cook stirring occasionally until the onion is translucent and just starting to brown, 10-15 min. Add the garlic and rosemary. Cook stirring until aromatic, about 1 minute. Add the tomatoes and wine. Turn up the heat and bring to a boil. Reduce the heat to medium and cook until the sauce is reduced to your liking. Take off heat. Stir in the butter and parsley. Taste and correct for salt.
Set a skillet that can hold the fish in a single layer over high heat (any skillet type works). Add 1 Tbsp grapeseed or some other neutral oil and wait for it to preheat. Dry the fish on paper towels. When the oil is hot, place the fish in the pan and cook without disturbing until it browns, about 3 minutes. Flip and cook on the other side. Start testing for doneness after a total of 6 minutes of cooking per inch of thickness. Cut into the center of the fish to check. Swordfish is done when about a third of it still looks raw inside. Cover it with sauce and let rest for 5 minutes and it will become opaque.
Fresh Tomato Version:
You'll need 1 Lb of fresh tomatoes. Make a shallow X with your knife on the bottom of each tomato. Dunk them all into boiling water for 10 seconds. Remove. Cool until you can comfortably handle them and peel starting at the X. Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed). Dice and they are ready to use instead of canned tomatoes.
Ina & Jennifer Garner Make Swordfish Provencal | Barefoot Contessa: Cook Like a Pro | Food Network
Ina makes grilled swordfish and serves it over a caper-tomato sauce with special guest Jennifer Garner!
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Swordfish Provencal
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Active: 40 min
Yield: 4 servings
Ingredients
3 tablespoons good olive oil, plus extra for grilling
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
1 red bell pepper, julienned 1/2-inch thick
1 yellow bell pepper, julienned 1/2-inch thick
1 teaspoon minced garlic
28 ounces canned plum tomatoes, preferably San Marzano
2 tablespoons chicken stock
2 tablespoons good dry white wine
2 anchovies, minced
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves, julienned, for garnish
Directions
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.
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Ina & Jennifer Garner Make Swordfish Provencal | Barefoot Contessa: Cook Like a Pro | Food Network
Pasta with swordfish and cherry tomatoes - baby food recipe +10M
Fresh fish directly from the Mediterranean sea. The fishmonger told me they caught it last night. How to resist!!! Together with some sweet cherry tomatoes from the local farmers market I decided to make Swordfish on the wheels (yes, the pasta is wheel shape...).
It's an easy recipe, so yummy, trust me!! As you will see from the ingredients is perfect for babies too: for them you can puree the pasta sauce so that it will be a nice cream on the pasta. Also, you can pick up a baby shape pasta, a smaller size that will be easier for them to eat.
Enjoy and see you next week!!
ciao