Recipe: Swordfish Sicilian Style


4    swordfish steaks, skin and bones removed
Salt and pepper to taste
1    tablespoon olive oil
2    cups cherry tomatoes, halved
2    shallots, diced
3    cloves garlic, finely chopped
1    cup white wine
1/ 2    cup golden raisins, rehydrated in sherry or water
1/ 8    teaspoon dried red chili flakes
1/ 2    cup chicken stock
4    teaspoons butter
16    squash blossoms
1    tablespoon capers, rinsed and chopped
1/ 2    teaspoon chopped parsley

Preheat the oven to 400 degrees. Season the fish with salt and pepper. Heat the olive oil in a large ovenproof sauté pan over medium heat. Add the fish and brown on one side only, about 3 minutes. Remove the fish from the pan and set aside. Add the tomatoes, shallots and garlic to the pan and sauté for 1 minute. Return the fish to the pan, browned side up, along with the wine, raisins and chili flakes and cook until the wine is reduced by one-third. Add the stock and bring to a simmer. Place the pan in the oven and roast until the fish is cooked through, about 6 to 8 minutes. Remove the fish from the pan and keep warm. Meanwhile, return the pan to the stovetop and add the butter, squash blossoms, capers, parsley, and salt and pepper to taste. Bring to a boil, then lower to a simmer and cook for 2 minutes. Ladle the sauce over the fish and serve. Serves 4.