Serves: 4 / Time: 1 hour
Ingredients
- 4 7oz cut swordfish steak
- 2 oz fresh Sicilian chilies
- 2 cup Colombo Marsala Sweet
- 2 sweet red peppers
- 2 sweet yellow peppers
- 2 sweet Vidalia onions
- 4 heirloom tomatoes
- 4 Sicilian eggplants
- Pinch of oregano
- 2 oz fresh basil
- 2 oz chopped garlic
- 1 cup extra virgin olive oil (evoo)
Directions
For the “sfinciuni” braised vegetables: heat ½ cup of evoo in a braising pan, add the chopped garlic, julienne sliced peppers and onion diced eggplant and tomatoes. Cook cover over medium heat for ½ hour until tender. Season with salt and pepper. Let steep with fresh basil and oregano at room temperature for half an hour.
For the swordfish steak: dust the steak lightly with flour, salt and pepper. In a hot skillet heat up ½ cup of evoo. Sear the swordfish steak at high heat for 45 second each side. Add the chillies and Colombo Marsala wine. Reduce to sauce consistency (should take five min)
Serve atop the braised vegetables “sfinciuni”. In this traditional Palermitan dish we play with the heat of the chilies and the sweetness of the Colombo Marsala Sweet, balance of seafood and vegetables classic of Sicilian cuisine.
