Pesce Spada all’Isolana (Swordfish Steaks in Tomatoes and Seafood Sauce)
Prep Time: 15-20
Cook Time: 40
9 Oz of Mussles
9 Oz of Clams
5 Oz of Shrimps (medium size), peeled.
4 Swordfish Steaks
5 Cloves of Garlic
1 Lb Cherry Tomatoes
1 Yellow Bell Pepper
1 Handful of fresh Parsley
1 Handful of fresh Basil
Olive Oil, Salt and Pepper.
Tip – If you like the “fresh” feel of the sauce, stick with the cherry if you’d like to make it juicier, try using a 12Oz can of Peeled Tomatoes.
Getting Ready With The Ingredients
Wash thoroughly all the seafood, scrub and remove the beards from the mussels.
Wash the cherry tomatoes and chop them in halves, wash the pepper, remove the seeds and the white from the inside, and then cut it into medium-large slices.
Preheat the oven to 400 F.
Lay some aluminum foil in two Pyrex pans big enough to accommodate easily all your fish.
Cooking Your Dish
Place the shellfish in a pan with 3 tablespoons of olive oil and 1 clove of garlic finely chopped, and sauté’ for about 5 minutes. Drain the shellfish and set it aside on a plate, and discard all unopened ones.
Saute’ the shrimps the same way, and set aside.
In a large non-stick pan, sauté the remaining 3 cloves of garlic in about 5 tablespoons of olive oil. Add the cherry tomatoes, stir well, and after a couple of minutes add the pepper. Season with salt and pepper. When the sauce starts thickening, add the shellfish and the shrimps, season with some parsley, stir well and, on a medium flame, let it cook for about 10-15 minutes. Add the black olives at the very last, cook the sauce for another 5 minutes and turn off the flame.
Heat 3 tablespoons of olive oil in a large non-stick pan, and place the swordfish steaks in it. Braise them for about 3-5 minutes each side on a medium-high flame, and then move them into the Pyrex pans.
Pour the seafood sauce on the steaks, sprinkle with some fresh parsley, and cover well with a layer of aluminum foil, fold it and seal the hedges.
Bake for about 10 minutes.
Debi and Gabriele
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