PICKLED SHALLOTS AND RED ONIONS
Provided by Valerie Bertinelli
Categories condiment
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE
Categories Sauté Quick & Easy White Wine Shallot Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
- Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
BROILED SWORDFISH STEAK WITH ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
- Preheat broiler to high.
- Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
- Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 5 grams, Sodium 948 milligrams, Sugar 6 grams, TransFat 0 grams
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