Roasted Swordfish on Garlic Crouton

One of the great things about my life is that it has been well lived. I have gathered great friends along the way. Friends from all walks of life and all parts of the world. Friends who know I don’t answer the phone before 9 am. On a Saturday morning recently, I was up early reading my email. One came through from an old friend currently living in Memphis. It asked, “you awake? I have a question for you and I don’t want to wake you”. It was sent at 7:45am. I loved her for her courtesy. I called her 2 minutes later. In return,sshe shared with me an amazing recipe of roasted fish on garlic croutons. She found it on epicurious. I have changed the recipe a bit, but really only slightly. It is so perfect. Just like the lovely who shared it with me.

Roasted Swordfish on Garlic Crouton
olive oil
2 bunches fresh spinach
tomato sauce
1/2 cup onions–finely diced
3 anchovy fillets
large can whole tomatoes
3 garlic cloves–coarsely chopped
about 10 basil leaves
1/4 cup balsamic vinegar
1 Tbs brown sugar
2 Tbs capers-drained
fish
4 swordfish filets or steaks about 7 oz each
olive oil
1/4 tsp dried chili flakes
salt and pepper
garlic crouton
4-1/2″ thick slices country bread
1 clove of garlic-cut in half
preheat the oven to 450F

For Spinach
In a skillet, heat a bit of olive oil over medium heat. Quickly saute the spinach until it is wilted but still has its color. Remove the spinach from the pan and set aside. quickly rewarm just before serving.

For tomato sauce
Heat a large skillet and add enough olive oil to lightly coat the bottom of the pan. Add the onions and cook until they begin to sweat. Add the anchovies and cook until the anchovies have disintegrated into the oil and onions begin to get golden brown. Toss in the garlic and give it a few stirs. Add the tomatoes, crushing each one to bits, by hand, as you add it. Give it a good stir and leave to simmer on medium heat for about 15 minutes. Just before removing from heat, stir in the balsamic vinegar, brown sugar, basil leaves and capers. Taste for salt and pepper. Keep warm
For Fish
Put a little bit of olive oil in the bottom of a casserole dish. Place the fish on top. season with salt and pepper and chili flakes. Drizzle a bit more olive oil on top. place in the oven and cook until the fish becomes opaque, about 8-10 minutes.

For Garlic Crouton
Place your bread slices on a sheet pan in the oven to toast. Slice the garlic clove into 2 pieces. Once the bread is toasted, lightly rub each slice with the garlic.

To Assemble
While everything is still warm, place a garlic crouton on each plate or on serving platter. Top with spinach. Next place a piece of fish on top of the spinach. Generously bathe in the tomato sauce. Drizzle a little balsamic vinegar over the top to serve.

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