Sicilian Swordfish with Sweet and Sour Vegetables
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3/4 pound cipollini onions, peeled
- 1 bulb fennel, trimmed, cored and diced
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 1/4 cup white wine vinegar
- 4 cloves garlic, minced
- 1 pound assorted small heirloom tomatoes
- 2 sprigs fresh oregano, leaves stripped and chopped
- 3 tablespoons brine-packed capers, plus 1 tablespoon brine
- 1/3 cup pine nuts
- Zest and juice of 1 lemon
- 2 cups fresh parsley, chopped
- Sea salt and freshly ground pepper
- 3 3/4-to-1-pound swordfish steaks (about 1 1/4 inches thick)
- 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
Instructions
Sicilian Swordfish with Sweet-and-Sour Vegetables serves 6 original recipe by Food Network.
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