Fratelli Perata Winery

Swordfish with Capers

Chef 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 pairing. 

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
In a small sauté pan, cook onion in olive oil until soft and transparent. Add capers, stir until warmed. Remove from heat. Add balsamic vinegar.
Coat 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.
To serve, 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.