Braised Swordfish with Black Olives, Tomatoes & Marjoram

By [e-mail]

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

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