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      RECIPE TITLE "Sicilian-Style Tomato Relish Seared Swordfish" recipe courtesy of

    yields serves 6 -8 time--- difficultymoderate

    Exotic and seductive, this relish blends the warm tastes of saffron, oranges, raisins and marinated tomatoes. It transports swordfish to stellar heights and delights the senses on crackers.


    * 1 tablespoon + 1 teaspoon olive oil
    * 2 large onions, split lengthwise and thinly sliced (about 4 cups)
    * 3/4 cup imported green oil-cured olives, pitted and coarsely chopped
    * 2/3 cup Stonewall Kitchen Sun-dried Tomato and Olive Relish
    * 1/2 cup golden raisins
    * 3 tablespoons small capers
    * 1/8 teaspoon saffron threads, crumbled
    * Grated zest of 1 orange
    * Salt and freshly ground black pepper to taste
    * 1/2 cup dry white wine + 1/2 cup water
    * 1/4 cup pine nuts, toasted
    * 3 lbs. (1 inch thick) swordfish steak loins


    1. Heat 1 tablespoon of the oil in a large heavy skillet. When hot stir in onions and slowly saute over medium-low heat until soft and golden, about 13 to 15 minutes.
    2. Add olives, Sun-dried Tomato and Olive Relish, raisins, capers, saffron, orange zest, salt and pepper and mix well. Pour in water and wine and bring mixture to a boil. Reduce heat to a slow boil, stirring occasionally, until liquid coats ingredients. Add pine nuts and set aside on low heat.
    3. Rub swordfish with the remaining teaspoon of oil. Heat a very large cast iron or other heavy skillet (or 2 smaller skillets) that will hold the swordfish in a single layer. When hot and almost smoking add swordfish and cook for about 3-1/2 to 4 minutes per side, turning once. Adjust time to preferred degree of doneness.
    4. Remove fish to a cutting board and cut steaks across the grain into 1-inch slices. Serve 4-5 slices per plate. Spoon on the olive-tomato relish and serve at once. Alternatively, this same mixture may be served as an appetizer on small break rounds.

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