Let's Eat

Swordfish with tomatoes, capers, and golden raisins

(Catherine Smart for The Boston Globe)
March 9, 2011

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Serves 4

Swordfish baked with tomato sauce showcases classic sunny Sicilian flavors, badly needed this time of year. Saute a mixture of onion, capers, raisins, canned tomatoes, and wine and simmer it just long enough for the flavors to meld. Add crushed red pepper and a squeeze of orange juice and pour over thick swordfish steaks. Send them into the oven for 20 minutes while you make pasta. For an evening, pretend you are on a warm Mediterranean island.

Olive oil (for the dish)
Salt and black pepper, to taste
1 1/2 pounds swordfish steaks, cut into 4 pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
3 tablespoons capers
1/4 cup golden raisins
1/2 cup dry white wine
1 can (28 ounces) tomatoes, crushed in a bowl
1/4 teaspoon crushed red pepper
2 tablespoons orange juice
1/2 pound of dried pasta such as rigatoni, cavatappi (double elbows), or other short tubular pasta

1. Set the oven at 350 degrees. Lightly oil a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil.

2. Sprinkle the swordfish steaks on both sides with salt and black pepper. Lay them in the dish.

3. In a skillet over medium heat, heat the olive oil. Add the onion and cook, stirring often, for 8 minutes or until softened. Add garlic and cook 1 minute more.

4. Add capers, raisins, and wine and simmer for 1 to 2 minutes or until the wine evaporates. Add the tomatoes and simmer 5 minutes.

5. Stir in the red pepper and orange juice. Pour the sauce over the swordfish. Bake the fish for about 20 minutes until it is cooked through.

6. Meanwhile, cook the pasta, stirring occasionally, for 8 to 10 minutes or until it is tender but still has some bite. Drain into a colander and do not rinse. Divide the pasta among 4 deep plates. Add swordfish and sauce to each one.

Catherine Smart