Originally, in The
Easiest Cookbook, the recipe was titled
“Swordfish in Marinara Sauce” but I noted that it worked with any thick
fish and was really good the next day, cold, especially with swordfish.
Marinara means “of the sea.” This recipe is Spanish, thus
the olives and sherry, Andalusia’s pale amber gift to
the world, or in my present time-- Fairbanks
cellars in Modesto, California.
Pictured here is
defrosted mahi-mahi from Trader Joe's.
You will need a
skillet with a lid (10- should do it) to accommodate the fish)
1-pound thick fish filets or steaks
olive oil
salt (I use kosher salt)
½ cup tomato sauce
1 large (2 small) garlic cloves,
pressed
8 small pitted green olives
I wrote these were optional, but in
retrospect they do add a positive flavor.
I also wrote to drain and rinse off the
brine, but now I buy these amazing
Early California green ripe medium
pitted olives without brine. olives.com is the Musco family company’s site.
¼ teaspoon cayenne pepper
½ cup sherry
1.
Rinse the fish quickly under cold
running water. Pat dry. Rub surface of fish with olive oil. Lightly
salt both sides.
2.
Put the tomato sauce, garlic,
cayenne (I like a little heat) and olives into the skillet. Cover and simmer
over the lowest heat for 10 minutes.
Stir once or twice.
3.
Stir in the sherry. Carefully lay in fish, spooning sauce over.
Cover skillet and “poach-steam” over the lowest heat for 10 minutes. Taste to
test for hotness throughout.
Cg notes: The recipe may be
doubled. Good with rice or boiled
potatoes.
Photo by Carol Guilford
