If meat will be missing from your table this Lent – a 40-day period of prayer, penance and sacrifice for Roman Catholics and other Christians – savory seafood dishes are a great way to replicate the hearty comfort foods you’ll be giving up.
Catholics often observe Lent in part by abstaining from meat on Fridays. This recipe for swordfish with tomato-olive ragu provides the meaty texture and heft you otherwise would miss.
If swordfish isn’t your thing, this recipe also works well with any firm, meaty fish, such as halibut, cod, bass or tuna.
Swordfish with tomato-olive ragu
1/3cup olive oil
1cup minced onion
3garlic cloves, minced to a paste
3tablespoons chopped capers
6anchovy fillets
3pints cherry tomatoes, hulled and halved or quartered if necessary
1cup olives stuffed with chilies
3tablespoons chopped fresh oregano leaves
Salt, as needed
Freshly ground black pepper, to taste
6swordfish steaks (about 6 ounces each)
Juice of 2 lemons
2/3cup sliced almonds, toasted
Preheat the oven to 400 degrees.
To make the tomato-olive ragu, in an ovenproof skillet heat the oil over medium heat. Add the onion, garlic, capers, and anchovies. Saute, stirring frequently, until the onion is a very light golden brown, about 8 to 10 minutes.
Add the tomatoes and continue to saute, stirring or tossing frequently, until the tomatoes are very soft and all of the ingredients are very hot. Add the olives and oregano to the pan and continue to saute another 2 to 3 minutes. Season to taste with salt and pepper. Set aside.
Cut 6 squares of foil large enough to hold a swordfish steak. Place a spoonful of the tomato-olive ragu in the center of each piece of foil, then set a swordfish steak over it. Top the swordfish with a little lemon juice and sliced almonds.
Fold the foil around the fish to make a tight seal (the seams should be on the top of the packet).
Place the swordfish steaks in a shallow pan and bake until the fish is cooked through, about 12 minutes. Serve the fish directly from the foil.
Makes 6 servings.
From The Culinary Institute of America’s “One Dish Meals”
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