Southern Italian Cooking - Class 3

Swordfish with Sicilian Fresh Herb Sauce

The fresh herb sauce is spooned onto pieces of grilled swordfish, but I bet it would work well with all sorts of grilled meats and fish. A bright summary recipe.

• 3 or 4 Swordfish Steaks
• 1 bunch Oregano
• 1 bunch Parsley
• 1 clove Garlic
• 1/2 cup (approx) Extra Virgin Olive Oil
• 1 Lemon
• Salt and Pepper

In a processor combine parsley, basil, oregano, thyme, coarsely chopped garlic, freshly cracked pepper, lemon juice, and a dash of the olive oil. Pulse the processor and add oil gradually to get the desired consistency: an emulsion-type texture, not so much oil that it separates on the place. Season to taste.

Stuffed Swordfish
A salty-sweet stuffing, with white wine and tomato sauce.

• 1 Swordfish Steak
• 1 Fig
• 1 tsp Almonds
  
• 1 tsp Capers
  
• 1 tsp Olives
  
• 1/2 cup White Wine
• 1 Tomato, seeded and diced
• 1 TBSP Butter
• Salt and Pepper

Mince together: fig, almonds, capers, and olives. Add a dash of salt and pepper, and a touch of olive oil to achieve a crumbly consistency. Slice a pocket in the steak, and stuff.

Heat a pan with olive oil, lightly season the steak with salt and pepper, then sear on both sides and set into an oven-proof pan. (The fish will tell you when it's ready to flip by tightening up and loosening from the pan).

Now add the tomato, white wine, and butter to the pan. Simmer for a few minutes to develop the flavors. Pour over steaks, bake for 9 minutes at 350F. Finish with freshly chopped parsley.

Caponata
Eggplant "Relish." Sweet and Sour.

• 500g Eggplant
  
• 3 Stalks Celery
  
• 1 large Onion
  
• 1 cup Green Olives, pitted
• 1 can Tomatoes, peeled and chopped
• 2 TBSP Capers
• 1/4 cup Wine Vinegar
• 2 TBSP Sugar
  
• 1/4 cup Olive Oil
  
• 1/3 cup Olive Oil
• Salt and Pepper

Dice the Eggplant, Celery, Onion to 1/3" cubes.

Toss the eggplant dice with salt, and let it sit for a while. This will soften it up and take out some of the bitterness.

Rinse the capers to get rid of excess brine. Slice olives into thirds.

Quickly sear the eggplant cubes in olive oil on high heat, shaking regularly to brown evenly on all sides.

Add onions, celery, and a pinch of salt. Saute until onions are slightly translucent, then add capers, olives, tomatoes, vinegar, and cracked pepper. Sweat for 10-15 minutes until slightly softened, with a little crunch. Season with salt, and only enough sugar for balance.

Tuna Marinara with Couscous

• 1 Tuna Steak
• 2 Tomatoes, peeled, seeded, and diced
• 2 TBSP Olives, pitted
• 1 tsp Capers
• 1 tsp Lemon Zest
• 1/2 cup Couscous
• Broth or Water
  
• EVOO
• Salt and Pepper

Heat some water with salt and pepper (or use Broth) and lemon zest.

Mix couscous with a dash of oil. Add the boiling hot liquid at the bowl's edge - just enough to cover the couscous.

Seed the tomatoes: Cut in half and squeeze like a lemon. Dice them.

Lightly season the tuna steaks, then sear on both sides and set aside.

To the searing pan add tomato, sliced garlic, capers, olives, and white wine. Simmer 1 minute. Season. Finish with lemon juice and a drizzle of olive oil. Pour over tuna, garnish with fresh herbs.