Sicilian-Style Swordfish from food52.com

  • IMG_9855tablespoons olive oil
  • medium yellow onion, halved and thinly sliced
  • garlic cloves, finely minced
  • 1/3 cup sun-dried tomatoes packed in oil
  • 1/4 cup pitted oil-cured black olives coarsely chopped
  • tablespoons salted capers, well rinsed and coarsely chopped
  • 1/4 cup dry white wine, preferably Sicilian
  • Crushed red pepper to taste
  • 4 x 6 ounces swordfish steaks
  • Salt and pepper to taste
  • Basil, roughly torn for garnish
  1. In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
  2. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
  3. Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
  4. Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
  5. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
  6. When swordfish is cooked through and browned, cover with sauce and warm.
  7. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.Serves 4

 

maple bourbon salmon from 12tomatoes.com

  1. download
    • 1 pound salmon, with skin
    • 2/3 cup maple syrup
    • 1/3 cup bourbon
    • 1/4 cup orange juice
    • 1/4 cup soy sauce
    • 3 cloves garlic, minced
    • 1/4 teaspoon cayenne pepper (optional)
    • Salt and pepper, to taste
    • 2 tablespoons olive oil

    Preheat oven to 400º F.

  2. In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
  3. Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
  4. Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
  5. While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze.
  6. Serve immediately and enjoy!

Sally Schneider’s Slow-Roasted Salmon (or Other Fish)

  • b9d6ea24-9731-4e55-b291-cad865dcdce1--20110339350_96e382c979_bteaspoon extra-virgin olive oil
  • 1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)
  • Kosher salt
  • A small bunch of fresh thyme sprigs (optional)
  • Chopped fresh herbs like chives, and Greek yogurt to finish (optional)
    1. Preheat the oven to 275° F. Brush a baking dish lightly with half the olive oil.
    2. Arrange the fish fillet(s) skin side-down in the pan. Rub the top with the remaining olive oil. Sprinkle lightly with salt. Tuck half the thyme sprigs under the fish and place the remainder on top.
    3. Roast for 15 to 35 minutes, until a two-pronged kitchen fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake when you poke into it. An instant-read thermometer should read 120° F. (Don’t worry if the top of the fish has a slightly transparent, raw look; this is the result of the low roasting temperature. It will be cooked inside.)
    4. Serve warm, room temperature, or cold. Remove the thyme sprigs and sprinkle with additional fresh herbs, like chives before serving, if desired. Serve with Greek yogurt mixed with more herbs, or another sauce of your choice.  Serves 4