Thursday 26 February 2015

Swordfish Agrodolce

A few weeks ago I had a dinner party with some friends who had recently moved to Mount Isa. Living in a desert location in the middle of nowhere, the main thing they missed was fresh seafood. A seafood feast it was to be!

I started the night with panfried scallops on a cauliflower puree with crispy prosciutto and dill. It was amazing! Salty, sweet and a little bit earthy. A wonderful combination of flavours.




For main course, I decided on Swordfish with and agrodolce sauce. This dish was from the February 2015 issue of Australian Gourmet Traveller magazine. I have a subscription to this gorgeous magazine and try to cook something out of each issue when it arrives.

I had been eying off this recipe for a while and finally decided that this dinner party was the perfect opportunity to give it a try.




I had never had an agrodolce sauce before, so wasn't really sure how the flavours would combine. I needn't have worried. It was simply delicious! The thick, meaty swordfish steaks were the perfect match too. Hearty, but served medium rare, they were tender, juicy and just divine.

I'd certainly make this dish again. Swordfish isn't always the easiest fish to come across, but if you can find it, then definitely buy it. Another firm fleshed white fish would work too, but you wouldn't get the same texture to the flesh.

Served with some simple steamed asparagus, sprinkled with dukkah, this was certainly a dinner party worthy meal.


Swordfish With Agrodolce Sauce






6 skinless swordfish steaks
180 ml white wine vinegar
50 gm raw sugar
1 Spanish onion, finely chopped
50 gm currants
60 gm pine nuts
2 lemons, segmented
½ cup dill sprigs
Salt and pepper to taste

Preheat oven to 170C. 
Heat vinegar and sugar in a small saucepan, stirring to dissolve sugar. 
Place onion in a bowl, pour vinegar mixture over, add currants and set aside to infuse for 5 mins.

Roast pine nuts on an oven tray, shaking pan occasionally, for 5 minutes, or until golden.
Stir into onion mixture with lemon segments and set aside until ready to serve.
Just before serving, stir in the dill.

Heat a barbecue or char-grill pan over high heat. 
Brush swordfish steaks with olive oil and seaon to taste.
Grill for 2 minutes on each side or until golden and cooked medium-rare. How long you cook for will depend on the thickness of the fish.
Serve the fish with agrodolce spooned over the top.

Enjoy!

1 comment:

  1. Oooh you gourmet! They both look amazing, so well presented too :)

    ReplyDelete