Saturday, September 18, 2010

Swordfish with Pineapple and Tomatoes

This is a quick gluten free meal with few ingredients and lots of flavor. I served it with potstickers. Yum!

2 T EVOO - divided
2 T Butter - divided
1 steak Swordfish - cut into large cubs
Tomatoes - cut into large chunks
Pineapple - cut into large chunks
splash of White Wine or Chicken Stock
Chives - finely sliced
Soy Sauce - less than a 1/4 cup
1 spoon Corn Starch

Heat half EVOO and half of the butter in a sauce pan. Add onion, garlic, and ginger. Cook over medium heat, stirring occasionally till the onion is clear. Then, add the tomato, pineapple, s/p and wine. Cook for about 5 minutes.

In the mean time, heat another pan with the remaining EVOO and butter. Season the fish and cook it in this pan. Flip the Swordfish several times to insure even cooking.

When the fish is firm to the touch, lower the heat and add the tomato pineapple mixture. Be sure to loosen any brown bits on the pan left from cooking the fish. These are concentrated bits of flavor!

Bring the sauce up to a boil. Next, stir in your cornstarch, soy sauce slurry and lower the heat. Let the dish cook on low for a couple of minutes and then serve over rice.

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