Brian & Shanna O’Hea, the chefs and owners of Academe and The Kennebunk Inn will be holding a cooking demonstration at the Le Creuset Factory Store in Kittery on Sunday, October 6th. You can read more about the demo here. They will be creating Braised Swordfish in a Mediterranean Tomato Sauce. Here’s the recipe for the dish that they will be preparing during the demonstration.
- 6 each - Swordfish Steaks, 7 ounce average size
- ¼ cup - Olive Oil
- 3 Tablespoons - Roasted Garlic
- 1 Each - Spanish onion, sliced thin
- 1 Each - Red Pepper, sliced thin
- 1 Each - Yellow Pepper, sliced thin
- 1 Tablespoon - Tomato Paste
- ½ Cup - White Wine
- 5 Cups - Canned Peeled Roma Tomatoes (good Italian quality), crush with your hands or potato masher
- ¼ Cup - Mixed Mediterranean Olives, pitted and cut in slivers
- 2 Tablespoons - Capers, drained
- 2 Each - Bay Leaf
- ½ Bunch - Fresh Greek Oregano, chopped, reserve 1 tablespoon for garnish
- 1 Bunch - Fresh Basil, chopped, reserve ½ bunch for garnish
- ¼ Cup - Ouzo, Greek Liquor
- 2 Each - Lemons, one zest and juiced, the other sliced for grilled garnish
- To Taste - Kosher Salt and Black pepper
- Bring lightly oiled grill pan to high/medium heat
- Dry, oil and season swordfish steaks place on grill pan
- Let cook and mark for two minutes, rotate.
- Repeat on other side, reserve
- For roasted garlic place head in tinfoil with 1 tablespoon olive oil and roast in 350 oven for 45 minutes or until soft, squeeze out of skin. Will be a light brown creamy paste, reserve.
- In French oven sauté onions and peppers in olive oil over medium heat until onions are translucent and peppers are soft (10 -14 minutes)
- Add tomato paste, mix with onions and peppers until combined
- Add white wine, let cook down for 2 minutes
- Add roma tomatoes and roasted garlic
- Add bay leaves and all basil and oregano stems to sachet bag
- Season with kosher salt and black pepper
- Bring sauce to boil and then lower to simmer for 20 minutes
- Remove sachet bag and add Ouzo, olives, capers, lemon juice and zest, and ½ of chopped basil and oregano
- Add grilled swordfish fillets so the sauce comes up the sides but leaves the top exposed
- Cover and place French oven in 350 oven for 15 minutes or alternatively cover on stove-top at low simmer for 15 minutes (time may vary depending on thickness of swordfish steaks)
- Check seasoning
- Bring lightly oiled grill pan to high/medium heat
- Place oiled lemon wedges on grill pan, they will caramelize and melt down, reserve
- Place 4 ounces of sauce on bottom of bowl with swordfish steak sitting on top
- Garnish with grilled lemon slices and the reserved fresh basil and oregano
- Serve with a crunchy baguette or roasted fingerling potatoes or Greek orzo