Swordfish with Roasted Red Pepper Vinaigrette
The firm, almost meat-like texture and mild flavor of swordfish has made it one of America’s most popular fish. This recipe pairs a contemporary vinaigrette with swordfish steaks. The combination is hearty enough to lure even diehard meat lovers. The same approach could be used with other varieties of fish.
- Roasted Red Pepper Vinaigrette
- Red Bell Pepper - 1, roasted, peeled, seeded, deribbed, and chopped fine
- Garlic Clove - 1, roasted and minced
- Balsamic Vinegar - 2 tablespoons
- Salt - 1/8 teaspoon
- Olive Oil - 1/4 cup
- Extra-Virgin Olive Oil - 1/4 cup
- Pepper to taste
- Olive Oil - 2 tablespoons
- Swordfish steaks - four, 7-ounce, 1 inch thick
- Haricots Verts - 1/2 pound, blanched and warmed in butter
- Green Onion - 1, green part only, chopped
To make the vinaigrette: In a blender or food processor, puree the pepper, garlic, vinegar, and salt until smooth. Pour in the oils slowly while the motor is running. Add the pepper. Put the vinaigrette in a squeeze bottle.
Heat the 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Saute the swordfish for 4 to 5 minutes on each side, until cooked through.
To serve: Arrange a bundle of haricots verts on each warmed serving plate. Transfer the fish steaks to the plates, leaning the steaks against the haricots verts. Drizzle with a little of the roasted pepper vinaigrette and sprinkle with chopped green onions. Place 4 or 5 oysters into each of 4 individual casseroles. Top with the artichoke dressing. Sprinkle with the remaining cheese and bread crumbs. Bake until browned, 10 to 15 minutes. Serve with hollandaise sauce over the dressing.