Braised Swordfish

This is a great dish for entertaining because you can assemble it just before your guests arrive and turn the slow cooker on when they come through the door. By the time everyone is enjoying drinks and nibblies, the conversation is flowing and you’re thinking about moving to the table, the fish will be cooked. Serve with a big platter of sautéed spinach or rapini alongside. Add a good dessert and await the praise.

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  Braised Swordfish

  2016-09-18 17:28:37

  Serves 4

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  Ingredients

  1. Medium to large (3 to 5 quart) oval slow cooker
  2. Large sheet of parchment paper
  3. 2 large swordfish steaks patted dry (about 21⁄2 lbs/1.25 kg)
  4. 1 sweet onion, such as Vidalia, very thinly sliced on the vertical
  5. 1⁄2 cup finely chopped flat-leaf parsley leaves 125 mL
  6. 1 cup pitted black olives, preferably kalamata,halved 250 mL
  7. 2 cloves garlic, minced
  8. 1 tsp mild chile powder such as Aleppo, piment d’Espelette or hot paprika 5 mL
  9. 1⁄2 tsp sea salt 2 mL
  10. 1⁄2 cup extra virgin olive oil 125 mL
  11. 11⁄2 cups dry white wine 375 mL

  Instructions

  1. 1. Place swordfish in slow cooker stoneware. Sprinkle with onion, parsley, olives, garlic, chile powder and salt. Pour in olive oil, tipping the stoneware to ensure fish is coated. Pour wine evenly over fish. Place a large piece of parchment paper over the mixture, pressing it down to brush the food and extending up the sides of the stoneware so it overlaps the rim. (This ensures fish is well basted during the cooking process.) Cover and cook until fish flakes easily when pierced with a knife, about 1 hour.
  2. 2. To serve, lift out the parchment and discard, being careful not to spill the accumulated liquid into the stoneware. Lift out fish and cut in half.

  Notes

  1. Tips
  2. If you are halving this recipe, be sure to use a small (11⁄2 to 3 quart) slow cooker.
  3. If you can’t find swordfish that is sustainably caught, that is line or harpooned, substitute another firm white fish such as mahi-mahi, grouper or Pacific halibut.
  4. It is hard to be specific about the cooking time as it depends upon the configuration

  Judith Finlayson https://judithfinlayson.com/