Seared Swordfish With Stewed Sicilian-Style Broccoli Rabe

"This is a delicious and elegant meal, very impressive on the plate. Pretty easy on the waistline as well. Cooks Note: Instead of swordfish, you could substitute 1-inch-thick tuna or mahi-mahi or marlin steaks -- just make sure your fish is firm and tight-fleshed, with no fishy odor."
 
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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
  • Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
  • Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
  • Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
  • Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
  • Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
  • Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
  • Serve immediately, with the broccoli rabe.

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Reviews

  1. This was a delicious, easy to prepare swordfish dish. I halved the recipe with perfect results and made no other modifications. Thanks!
     
  2. I made this last night with no changes to the recipe. It was delicious.
     
  3. Very good - My husband loved it and ended up eating my "planned overs" as seconds. Of course I used more black olives because he loves black olives so that may have had something to do with it.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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