Virgin Bay Seafood: A Fish Tale
Mike was an Alaskan fisherman. He met Nashvillian, Cathy, and they fell in love. They lived in Alaska and one day decided to bring fish from the the icy cold waters of Alaska to landlocked Tenessee. A...
Hearty swordfish is braised in a gutsy tomato mixture and served atop spaghetti squash.
Ingredients
- 1 tablespoon Zataar Seasoning (Mama's Earth)
- 1 medium spaghetti squash, halved and deseeded
- 3 tablespoon olive oil, divided
- 12 ounces swordfish, skinned and cut into 2 pieces
- 2 tablespoons grapeseed oil
- salt and pepper
- 1/2 onion quartered
- 1/2 red bell pepper, sliced
- 1/4 cup chopped olives
- 2 tablespoons capers
- 12 ounces fire-roasted diced tomatoes, undrained (or tomato sauce)
- 1/4 cup olive brine (optional)
- 1/4 cup white wine
- 1 small garlic clove, chopped
- 1 ounce grated Parmesan cheese
- fresh oregano
Preparation
1. Preheat oven to 400. Cut spaghetti squash in half and scrape out seeds. Rub with zaatar seasoning and drizzle with olie oil. Place cut sides own in a pan and bake 25 minutes or until tender. Cool, then scrape with a fork into shreds.
2. Heat olive oil and grapeseed oil in a heavy deep oven-proof pan until hot. Add swordfish and let cook on first side a few minutes. Flip when browned. Cook 5 minutes. To pan, add onions, bell pepper, and olives. Let cook a few minutes. Add tomato sauce, garlic and wine. Place pan in oven for 10 minutes or until fish is cooked through and tomato saue is bubbly. Serve fish and sauce over squash. Top with cheese and oregano. Serves 2.
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