Braised Mediterranean Swordfish with Spaghetti Squash

November 8, 2021

Hearty swordfish is braised in a gutsy tomato mixture and served atop spaghetti squash.

Ingredients

1 tablespoonZataar Seasoning (Mama’s Earth)

1 mediumspaghetti squash, halved and deseeded

3 tablespoonolive oil, divided

12 ouncesswordfish, skinned and cut into 2 pieces

2 tablespoonsgrapeseed oil

salt and pepper

1/2 onionquartered

1/2red bell pepper, sliced

1/4 cupchopped olives

2 tablespoonscapers

12 ouncesfire-roasted diced tomatoes, undrained (or tomato sauce)

1/4 cupolive brine (optional)

1/4 cupwhite wine

1 smallgarlic clove, chopped

1 ouncegrated 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.