Grilled Swordfish with Minted Tomato Sauce

Pescespada all’ alcamese


2 28-ounce cans whole San Marzano tomatoes, reserve juice
2 tablespoons chopped basil
2 tablespoons chopped mint
1 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon sugar
1⁄4 teaspoon dried oregano
6 garlic cloves, chopped
Pinch red pepper fl akes
1⁄2 cup olive oil
6 swordfish steaks (approximately 6-8 ounces each), cut 1-1⁄2 inches thick
1 teaspoon salt
1⁄4 teaspoon pepper
4 tablespoons olive oil
Serves 6
Printable Version
Drain both cans of tomatoes over a large bowl to catch the juices. With the back of a spoon or a well washed hand, squeeze the whole tomatoes to release the remaining juices and break the tomatoes down to medium-sized pieces. Place the tomato pieces into another large bowl.
Add basil, mint, salt, pepper, sugar, oregano, garlic, and red pepper flakes. Stir well. Add 1⁄3 cup of the reserved juice and the 1⁄2 cup olive
oil. Stir well. Cover and let the fl avors marinate for 1 to 2 hours (preferably overnight).
Salt and pepper the swordfi sh steaks. Rub the remaining olive oil onto steaks and put on hot grill pan. Cook for 5 to 10 minutes, or until done to your liking.
Serve the steaks smothered with sauce. Garnish with a few basil leaves, sliced or chopped.
©2013 Nick Stellino Productions