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Monday, September 6, 2010

Swordfish with Agrodolce

I ran across this recipe several years ago, I think it was in one of those "Italian Editions" of Delicious magazine.  I thought at the time how lovely and simple the meal looked, as it was my birthday at that time,  I decided to make it as my "birthday treat dinner".  I have only made this dish a few times, but it is one of those meals that stays with you because of it's simplicity and it's gorgeous flavour.

Agrodolce literally means sweet and sour in Italian - "agro" (sour) "dolce" (sweet).  So it is swordfish with an Italian sweet and sour sauce.  If you haven't tried swordfish - or are just looking for a fish that is not too fishy - give swordfish a try - it is one of the "meatier" fish, in that it doesn't flake apart - you cut it almost like a steak, but don't overcook it or it will become tough like a chewy old steak!!!

This is an incredibly easy dish to make - the agrodolce sauce is pretty much like making caramelised onions, and then adding a few more ingredients at the end.  It is also a very healthy dish as there is very little oil in the dish.

Swordfish Agrodolce

Serves 4

4 swordfish steaks

2 1/2 tbs olive oil
2 onions, thinly sliced
1 tsp salt
1 tbs caster sugar
1 tsp rosemary, finely chopped
1/2 cup sultanas
425g can chopped tomatoes
rind and juice of 1 lemon
2 tbs flat leaf parsley, chopped

Heat the oil in a large frypan over medium heat.  Add the onion, and the salt.  Cook for 1-2 minutes, stirring, or until the onion starts to soften.

Add 1/2 cup of water and the sugar, stir to combine, then cover and cook for 15 minutes, or until the onions are very soft.  Remove the lid and cook the onions, stirring constantly, until the onions brown and caramelise.  Add the rosemary, sultanas, tomatoes, lemon zest and juice and cook for a further 304 minutes, or until nice and thick.  Season to taste with salt and freshly ground black pepper, and add the chopped parsley.

To cook the swordfish heat a small amount of olive oil in a frypan over medium high heat.  Cook the fish for 2-3 minutes on each side, or until cooked through.

Serve with baby rocket, lemon wedges and my old favourite "smashed potatoes" (you will find the recipe in the index!!)

Another lovely dish to help welcome in Spring!!!

So Dear Readers are you starting to make the transition from winter meals to light and lovely fresh spring time meals?  What is your favourite?  Mine is still seafood!!!!

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