Braised Swordfish, White Beans

Fresh Pacific Swordfish
Braised in Tomato Jalapeño Caper Sauce
Over Cannellini Drizzled with Olive Oil
Chervil Garnish

A recipe in the January issue of Food & Wine caught my eye. They made theirs with penne pasta and flaked the swordfish. Here I serve the intact filet over white beans. The swordfish is braised in a zesty tomato sauce with anchovy, garlic, jalapeño, capers and white wine.

Rinse and dry swordfish filets, then cut into 4 oz. portions.

Swordfish is a terrific source of selenium, niacin, and vitamin B12, and contains omega-3 fatty acids, which are good for heart health. Although swordfish is known to contain methyl mercury and, according to the FDA, should not be consumed by  pregnant women, women planning to become pregnant, and children, the rest of the adult population should consider including swordfish in their diet, as the associated benefits outweigh potential risks.

Once heavily overfished, swordfish have rebounded and are currently at healthy population levels. (from the NOAA)

In reading about the nutritional value of swordfish I came across this story by the University of California Sea Grant Program: Only one suspected case of methyl mercury poisoning occurred in the U.S. from eating fish. A woman on a fad diet ate 12-1/2 ounces of swordfish a day for 10 months. The woman developed mild mercury poisoning symptoms. She was off her diet for 5 months and lost almost all her symptoms by the time the doctors suspected mercury poisoning. Samples of her hair, however, still retained high but not toxic mercury levels. Doctors could not confirm the diagnosis of mild mercury poisoning, but believed the excessive consumption of swordfish caused the symptoms.

Oy. Please eat swordfish responsibly.

Sauté chopped garlic and sliced jalapeño in olive oil.

Add anchovy, stir until dissolved.

Add 1/2 c. white wine and reduce by half.

Then add a 28 oz. can of chopped tomatoes and simmer.

Rinse capers in warm water.

Add seasoned swordfish filets and capers to the pan.

Cover and cook over low heat until the fish is cooked through.

Taste the sauce, add salt and pepper if necessary.

Place rinsed and drained cannellini in a bowl, drizzle with good olive oil, sprinkle with sea salt. Top with swordfish and sauce. Garnish with a fresh herb, I just love chervil with its petite lacy leaves.

This coming Monday I am excited to be joining Todd & Diane, the White on Rice Couple, at a workshop they are hosting called Food Writing for Blogs & Print led by Amy Scattergood in Downtown Los Angeles.

While I was looking up an adjective for the tomato sauce I came across this helpful definition: having a sharp taste is pungent and having a pleasingly sharp taste is piquant. Looking forward to the writing workshop!