Monday, July 16, 2012
Swordfish with Alioli (Alicante Style)
2 cups of alioli
2 tablespoons extra virgin olive oil
½ teaspoon salt
4 (6-oz.) swordfish steaks, ½-inch thick
1 lemon, sliced
1 large green pepper chopped finely
1 large onion chopped finely
6 to 7 cherry tomatoes
1 cup fresh parsley leaves
Other thick fish steaks, such as halibut, salmon or tuna can be substituted for swordfish. Other garnishes can be used, such as olives, asparagus or spinach.
1. In a saucepan, heat up the oil and sauté the chopped onions, cherry tomatoes and green pepper until soften. Set aside.
2. Preheat oven to 400°F. Place swordfish steaks in well-oiled baking dish filled with peppercorns.
3. Spread the alioli mixture over the top of each steak and cover the dish with glass top or foil. Place in the oven for 20 minutes.
4. Baste each steak with more alioli and bake for an additional 5 minutes uncovered to form a brown crust.
5. Sprinkle with parsley.
6. Garnish with sauté green peppers, tomatoes and onions serve.
7. Add the balance of alioli as a side dipping sauce.
alioli dipping sauce
6 cloves garlic
2 egg yolks
1 teaspoon of vinegar
7 to 10 drops of extra virgin olive oil (the lighter the better)
a pinch of salt
½ fresh lemon
1. Crush the garlic in a mortar
2. Add the yolks and salt to the garlic paste and mix until frothy
3. Pour the oil in drop by drop while still mixing
4. Add a few drops of liquid from the lemon and add the vinegar
Canon T3i 18.0MP Digital SLR Camera with 18-55mm IS Lens - Digital