Sunday, June 21, 2015

Swordfish Provencal Video

YouTube Link: Swordfish Provencal
More Videos: Helen's Kitchen Channel

Fresh Tomato Version
You'll need 1 Lb of fresh tomatoes.  Make a shallow X with your knife on the bottom of each tomato.  Dunk them all into boiling water for 10 seconds.  Remove.  Cool until you can comfortably handle them and peel starting at the X.  Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed).  Dice and they are ready to use instead of canned tomatoes.

For 3-4 servings

For the fish
1.5 Lb swordfish
1 Tbsp grapeseed or some other high heat oil

For the sauce
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described above)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley


Barbara said...

I followed your method for the swordfish a few nights ago and it was fabulous. So I am doing it again tonight for company. Thank you, thank you, thank you!

Helen said...

So glad it turned out well :)