Swordfish in Creamy Tomato Sauce

Description

Inspired by this recipe in Food and Wine.

Slow braised fish. Can use any other similar fish.

Goes well with bread.

Ingredients

1. 2 tbsp Unsalted butter
1. 4 Crushed garlic cloves
1. 1 Poblano pepper cut into ¼-inch dice
1. Salt and pepper
1. 16 oz of tomatoes, chopped and crushed
1. ½ cup Water
1. 2 tbsp Heavy cream
1. 4 6-ounce Swordfish steaks about 1 inch thick
1. 1 tsp Red wine vinegar
1. Minced oregano

Directions

Pre-heat oven to 325ºF.

In Dutch oven, melt the butter.

Add garlic and pepper and season with salt and pepper.

Sauté until pepper softens. About 5 min.

Add tomatoes, cream and water. Bring to a simmer.

Season fish with salt and pepper and put them in the pot.

Cover pot with lid and bake for 10 min.

Measure temperature, turn over and put back in for another 10 min or so.

Shoot for 130ºF internal temperature.

Move fish to plates.

Add oregano and vinegar to pot, stir and cover fish with sauce/soup.

Recipe copyright

According to the US Copyright Office:

“A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection.”

For recipes written by others, this site lists the ingredients and links to the original recipe.