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New York City Chefs Daily Recipe for 5/24/2001 : Recipe for Swordfish Sicilian
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Swordfish Sicilian recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. 
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Chef's Daily Recipe for 5/24/2001 : Recipe for Swordfish Sicilian
"Swordfish Sicilian"

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6 swordfish steaks
1 cup fresh Italian parsley, chopped
2 cups onions, chopped
4 cloves of garlic, crushed
1/4 teaspoon crushed hot pepper
2 tablespoons olive oil
6 small plum tomatoes, peeled, seeded, and chopped, or 1 (16 oz.) can whole plum Italian tomatoes, peeled, drained, and chopped
1 tablespoon small capers, rinsed
1/2 cup dark raisins
1/4 cup pignoli nuts, roasted
1/4 cup black Sicilian olives, diced
1 teaspoon Italian herb seasoning

Preheat oven to 350 degrees. Rinse the swordfish and dry on paper towels.  Oil a baking dish, which should be large enough to line a single layer of the swordfish.  Line the swordfish in the baking dish and sprinkle with the parsley and Italian herb seasoning.  In a large skillet, sauté the onion, garlic, and hot pepper in the oil for 3 to 4 minutes.  Add the tomatoes, capers, raisins, pignolis, and olives;  cook for 5 to 8 minutes.  Pour the sauce over the swordfish and bake for 6 minutes. Keep the swordfish tender and slightly undercooked, so it will not get tough.  Serve immediately.  Serves 6.
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