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Recipe for :

Marinated Swordfish with Tomato-Basil Sauce
 

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

This recipe came from Fish Society member Pauline Wright:

"This is a great dish which I have cooked many times. They taste great cooked on the BBQ!"

Ingredients

6 Swordfish steaks
Coarsely ground black pepper
6 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. freshly chopped oregano or 2 tsp. dried
Sauce: 25 g (3/4oz) unsalted butter
1 tbsp. olive oil
3 tbsp. finely shopped shallots
2 tbsp. red wine
1 tbsp. sherry vinegar
550 g (1 lb.) plum tomatoes peeled/seeded/diced
1 tbsp. shredded fresh basil leaves

Method
  • Sprinkle swordfish steaks with pepper on both sides. Combined oil, lemon juice and chopped oregano in a dish large enough to take the steaks in a single layer and stir to blend.
  • Add the steaks, coating both sides with marinade. Set aside at room temperature for at least one hour turning them once or twice.
  • Either pre-heat grill or fire-up the BBQ
  • In a medium frying pan melt butter with the oil until sizzling, add the shallots and cook until soft.
  • Add wine and vinegar and reduce over a high heat, keep stirring for 1 minute. Reduce the heat and add tomatoes and simmer for 5 to 6 minutes or until most of the liquid is evaporated. Stir in Shredded basil, season with salt and pepper and keep warm while cooking tuna steaks.
  • Cook the steaks over medium-hot coals or under the grill for 4 minutes each side, or until tuna is medium-rare in the centre. Serve with Lemon Rice or baked potatoes and a green salad.

Serves 6

The Fish Society

 
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