Swordfish in Neapolitan Sauce

Name: Swordfish in Neapolitan Sauce
Cuisine: France
Ingredients: 1 recipe Deep-fried Zucchini; Pepper from the mill; 2 tablespoons white raisins; Boiling water; Olive oil of your choice as needed; 2 large cloves garlic, finely chopped; 2 tablespoons pine nuts; 2 pounds fresh, sun-ripened tomatoes, peeled, seeded, and coarsely chopped; 2 pounds fresh, sun-ripened tomatoes, peeled, seeded, and coarsely chopped; 1 rounded tablespoon tiny capers, drained; 1 anchovy fillet or more, to your personal taste, rinsed and mashed; 1 sprig fresh oregano or savory; 1½ tablespoons chopped pitted oil-cured olives; light olive oil as needed; Four 1-inch-thick swordfish steaks, skinned; Salt

Pesce Spada con Salsa Napoletana

Preparation info

FCR—
4
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

From a small Naples trattoria where the walls were worn with age and the chairs ready to crumble, but the dish was so fresh and zesty that 1 went back to enjoy it several times. Use the fresh tomatoes of August and September. The original of this sauce was light orange hued, fluffy, and utterly delicious.

Ingredients

2 tablespoons white raisins
Boiling water
Olive oil of your choice as needed
2 large

Method

Put the raisins in a small bowl and cover with boiling water. Let stand while you prepare the remainder of the dish.

Heat 2 tablespoons olive oil in a sauteuse pan, then add the garlic and pine nuts. Sauté until light golden over medium-high heat, then immediately add the tomatoes and cook over low heat until most of the water has evaporated and the sauce is light orange in color and su