Braised Swordfish with Black Olives, Tomatoes & Marjoram
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Ingredients
- 3 T olive oil
- 2 cloves thinly sliced garlic
- 1 minced jalapeno
- 1 t orange zest
- 2 T dry vermouth
- 1 bay leaf
- 28 oz diced tomatoes
- salt
- 1 T chopped marjoram
- sherry vinegar
- 6 swordfish steaks
- 1/3 C gaeta olives, halved
Details
Preparation
Step 1
In med. skillet, heat 2 T olive oil. add garlic & jalapeno & cook over mod heat til garlic is golden, @ 2 min. add orange zest, vermouth & bay leaf & boil over mod hi heat til liquid has almost evaporated, @ 1 min. add tomatoes & a pinch of salt & simmer over mod heat, stirring occasionally, til sauce is slightly thickened, @ 10 min. stir in marjoram. Season with salt & sherry vinegar. Just before serving add olives
Brush swordfish with remaining olive oil & grill @ 6 min per side.
Remove to serving platter & cover with sauce.
Cal. 276.5
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