Recipe: Mediterranean Tomato Stew with Braised Swordfish

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.

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Mediterranean Tomato Stew with Braised Swordfish

Author: Brian & Shanna O'Hea - Academe at The Kennebunk Inn

Cuisine: Mediterranean

Recipe type: Entree

Serves: 6

Ingredients

• 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

Instructions

Method for Swordfish:

1. Bring lightly oiled grill pan to high/medium heat
2. Dry, oil and season swordfish steaks place on grill pan
3. Let cook and mark for two minutes, rotate.
4. Repeat on other side, reserve

Method for Sauce:

1. 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.
2. In French oven sauté onions and peppers in olive oil over medium heat until onions are translucent and peppers are soft (10 -14 minutes)
3. Add tomato paste, mix with onions and peppers until combined
4. Add white wine, let cook down for 2 minutes
5. Add roma tomatoes and roasted garlic
6. Add bay leaves and all basil and oregano stems to sachet bag
7. Season with kosher salt and black pepper
8. Bring sauce to boil and then lower to simmer for 20 minutes
9. Remove sachet bag and add Ouzo, olives, capers, lemon juice and zest, and ½ of chopped basil and oregano
10. Add grilled swordfish fillets so the sauce comes up the sides but leaves the top exposed
11. 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)
12. Check seasoning

Plating Method:

1. Bring lightly oiled grill pan to high/medium heat
2. Place oiled lemon wedges on grill pan, they will caramelize and melt down, reserve
3. Place 4 ounces of sauce on bottom of bowl with swordfish steak sitting on top
4. Garnish with grilled lemon slices and the reserved fresh basil and oregano
5. Serve with a crunchy baguette or roasted fingerling potatoes or Greek orzo

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