In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For May, Celestina shares with us how to make tomato-poached swordfish.
Tomato Poached Swordfish
- 1 teaspoon olive oil
- 1 tablespoon finely chopped shallot
- 1 clove sliced garlic
- ¼ cup white wine
- 1 14.5-ounce can diced tomatoes
- ½ cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon salt
- 2 4-ounce fillets of swordfish
- 1 tablespoon drained capers
- Heat olive oil in a medium skillet over medium-high heat.
- Add shallots and garlic and sauté until translucent, about 3 to 5 minutes.
- Deglaze pan with white wine. Add tomatoes and water. Bring to a boil, add dried herbs and salt and then bring heat down to a simmer.
- Add swordfish fillets to the simmering liquid. Poach for 5 to 10 minutes, flipping halfway through, until it reaches an internal temperature of 145°F.
- Remove fish from the poaching liquid and top with capers and some of the diced tomato. Enjoy!
- If using fresh herbs, wait until end of the cooking process to add them.
- It is important that the temperature of the liquid is close to the desired internal temperature of the protein (145° F), as this will prevent the fish from becoming rubbery.
- The FDA recommends women of childbearing age, especially women who are pregnant or breastfeeding, and young children avoid swordfish due to its high mercury level.