Pesce Spada all’Isolana

This recipe demonstrates braising as a method for cooking fish. Swordfish steaks are browned (caramelization of the proteins provides a layer of flavor: see “Maillard Reaction”) and then simmered, partially immersed in liquid consisting of fish stock, chopped fresh tomato, and aromatic vegetables. The swordfish infuses the braising liquid with flavor; the tomato and aromatics, in turn, contribute flavor to the fish. The braising liquid serves as a sau