Recipe for Sicillian Swordfish from Ina Garten inspired by Marcella Hazan This recipe serves 6 however I made it for two and cut the sauce down by half. It takes 15 minutes to make. 5 mins Prep, 5 minutes to cook and 5 minutes to absorb its lemon-y sauce.
2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula
Grated zest of 1 lemon
1. Light a charcoal grill or preheat a gas or stovetop grill until very hot.
2. For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
3. When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through.
4. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while its still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
5. When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
Recipe adapted from Ina Garten’s Confetti Corn from “Barefoot Contessa Back to Basics (Clarkson Potter 2008). Total Time: 30 minutes.
Prep 15 mins. Cooking Time 15 mins. Serves 6.
2 tablespoons good olive oil
1/2 cup chopped red or white onion
1 red bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1. Heat the olive oil over medium heat in a large saute pan. Add the
onion and saute for 5 minutes, until the onion is soft. Stir in the bell
pepper and saute for 2 more minutes. Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn is just cooked through.Season to taste and serve.