There is something about the combination of swordfish and bacon that just works! Throw in some white wine and cherry tomatoes and you’ve got a restaurant quality dish in about 15 minutes. This dish would also work really well with halibut or sturgeon. Serves 4
- 1 T. olive oil
- 3 slices of bacon, chopped
- 4-5 scallions, white and light green parts only, sliced
- 2 cloves garlic, minced
- 1/2 C. dry white wine or champagne
- 1 C. cherry tomatoes
- 1/4 t. saffron threads
- salt and pepper
- four swordfish steaks or filets, about 1 inch thick
Heat the oven to 375 degrees. Heat the oil in a large ovenproof skillet. Fry the bacon, scallions, and garlic until the bacon begins to crisp. Add the wine, tomatoes and saffron. Stir to combine. Sprinkle the fish with salt and pepper. Move the tomatoes aside and place the fish in the pan. Cook about one minute, the bottom will begin to brown.
Put the whole pan in the oven with a lid or cover tightly with foil. Bake for 9-10 minutes. Serve the fish with a spoonful of the tomato-wine sauce over the top.