By Nancy Caivano
2 one-inch thick swordfish steaks
6 tbsp olive oil, divided
Salt and Pepper
All purpose flour
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
1 fennel bulb, greens and core removed,
and remaining bulb diced
1 red bell pepper, stemmed, seeded and diced
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1 blood orange, peeled, and sections
removed from membranes and chopped
3 tbsp butter
1/2 cup grated pecorino romano cheese (or parmesan)
1/4 cup parsley, chopped
2 tsp Hungarian sweet paprika
Remove any skin or dark flesh from swordfish. Cut each steak into 4 pieces, then cut each piece lengthwise in half. Pound each to even out, as you would with a chicken breast or veal scallopine. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season swordfish on both sides with salt and pepper and dredge in flour. Cook until well browned and cooked through. Remove to paper towels to drain. When cool enough to handle, cut into strips and set aside.
In a large saucepan, heat remaining 3 tbsp olive oil over medium-high heat. Add onion, garlic, fennel and red pepper. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add swordfish and blood orange after fourth addition of stock is absorbed.
After last addition of stock is absorbed, remove from heat, and stir in butter, romano, parsley and paprika. Season with salt and pepper. Serve immediately.
If you cannot find Blood Oranges, you can substitute regular oranges, or ruby grapefruits.
This page created October 1999
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