I’m always looking for ways to incorporate more fish into our menu repertoire here at Glover Gardens, and was inspired to incorporate my Zippy Sicilian spice mix with firm white fish steaks and a savory, piquant relish. Oh, yeah! This was a match made in heaven, a dish I’m really proud of. I’ve recently started describing myself as a self-taught recipe developer, and this is one for my Glover Gardens Recipes Hall of Fame.
If you make it, please take the time to assemble the Zippy Sicilian spice mix rather than substituting another Italian blend; the spices MAKE this dish.
Recipe: Seared Fish Steaks with Zippy Sicilian Relish
Serves 4; Cooking time: 30 minutes
Fish Steaks
- 1 tbsp olive oil
- 1.5 lbs swordfish steaks, more than 1 inch thick, cut into 4 steaks
- You can substitute cod, halibut, mahi-mahi or another firm-fleshed fish
- 1/4 cup vegetable oil
- 2 tbsp Zippy Sicilian spice mix, or your favorite Italian spice mix (you will need to add salt if it isn’t an ingredient)
Sauce/Relish
- 1 scallion, thinly sliced
- 1 shallot, minced
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 2 tbsp capers, drained
- 3 anchovies, finely chopped
- 1/4 cup giardineira, diced
- 1 small can (2½ oz.) sliced black olives, drained
- 1/4 cup Incan Red Drop peppers (AKA Sweet Drops), Red Peruvian Pearl Peppers, or 1/4 cup diced roasted red peppers or three peppardew peppers, diced
- 1 cup dry white wine
Brush olive oil over all sides of the fish, then liberally coat it on all sides with the Zippy Sicilian spice mix.
Combine the scallion, shallot, red onion and garlic in a small dish. Combine the capers, anchovies, giardineira, black olives and Incan Red Drop peppers (or your substitution) in another small dish. Set both aside.
Using an outside burner or grill if possible, heat a cast iron skillet for about 3 minutes until it is very hot, then add the vegetable oil. Let it heat up for about two minutes until it is shimmering, then add the swordfish and cook for two minutes per side. It will have a lovely brown sear and still be white in the middle. Remove from the pan and add to a serving dish, then cover.
Turn down the heat slightly and add the scallion, shallot, onion and garlic to the same pan and saute, stirring constantly, for about 1 minute, being careful not to burn the mixture. Add the capers, anchovies, giardineira, olives and little red peppers and continue to sauté, for another minute or two, stirring constantly. Add the white wine and continue to stir for another 1-2 minutes.
Pour the sauce/relish mixture on top of the fish, cover and serve. You can also hold the fish for up to ten minutes in a warm oven, covered.
Join Me in the (Outdoor) Kitchen
This photo gallery is the first rendition of our new recipe, using swordfish. We were DELIGHTED with how it turned out. Savory, piquant, briny and tasting of the sea with wonderfully diverse textural components, this dish is incredibly sophisticated and yet easy to prepare.
Look how moist and delicious that seared fish is! It’s cod below, which doesn’t sear in the same way that swordfish does, but it is equally delicious.
Give it a try! This recipe can convert a fish-scoffer into a fish-lover. I’ve tested this theory and stand by it. 😎
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