Swordfish with Capers
Leonardo Curti of Leonardo’s Ristorante, Solvang, CA catered our August
2018 Wine Club dinner. He served this dish and we found it to be an
amazing pairing with our Bel ‘Bruzzo. We think we come close to
his presentation, but of course his recipe remains his. Swordfish has a
solid texture, like pork. The small amount of acidity in the Bel
‘Bruzzo is balanced by a small amount of vinegar. Cherry flavors are
offset well by the peppery capers. Overall, a fun red wine/fish
4 swordfish steaks, 1 to 1 ½ inch thick, patted dry
2 Tablespoons olive oil or avocado oil, Plus enough oil to coat the entire bottom of your large frying pan
1/4 cup onion, white or brown, or shallot, thinly chopped
2 Tablespoons capers, drained of their vinegar
1/4 cup balsamic vinegar
a small sauté pan, cook onion in olive oil until soft and transparent.
Add capers, stir until warmed. Remove from heat. Add balsamic vinegar.
the frying pan with oil. Heat the pan medium high. Add patted dry
swordfish steaks and sear one side, about 60 to 90 seconds. Turn over,
reduce heat. Add onion/caper/vinegar. Let simmer together until liquid
begins to bubble, another 1 to 2 minutes.
place swordfish with the 1st seared side up, and then drizzle with
sauce. Leonardo served this with an eggplant caponata, which we asked
to exclude the typical celery. Delicious. Bring on the Bel ‘Bruzzo.