Galveston Bay Swordfish
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It might look like it needs a lot of ingredients, but this dish comes together so quickly that before you know it, you'll be relaxing on the dock watching the sun go down.
What You'll Need
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 to 2½ pounds swordfish, cut into 2-inch chunks
- 1/2 cup (1 stick) butter
- 1 medium-sized onion, cut into wedges
- 1 medium-sized green bell pepper, cut into strips
- 2 garlic cloves, minced
- 3 medium-sized ripe tomatoes, cut into wedges
- 1/2 cup dry white wine
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon dried oregano
What to Do
- In a medium-sized bowl, combine the flour, salt, and black pepper. Add the fish chunks and coat completely with the flour mixture.
- In a large skillet, melt the butter over medium-high heat, then sauté the fish for 8 to 10 minutes or until golden brown, turning occasionally. Add the onion, bell pepper, and garlic, and sauté for 3 to 5 minutes, or until the onions are tender. Add the remaining ingredients and cook for 6 to 8 minutes, or until thoroughly heated, stirring occasionally.
- Serve immediately.
If swordfish is not readily available, you can use any firm, white-fleshed fish, like monkfish. For an added burst of flavor, add a drained 2-1/4 ounce can of sliced black olives when you add the tomatoes.