1 lb. Swordfish, 4 oz portions
1 lb. San Marzano tomatoes
2 Tbsp red miso
1 yellow onion, julienne
1 head garlic, peeled and sliced
1 pint diced eggplant
1 pint diced zucchini
1 pint diced tomatoes
½ pint grilled peppers
2 Tbsp Castelvetrano wedges
2 Tbsp caper berries
Sherry vinegar to taste
1 bunch basil chiffonade
2 Tbsp of basil buds
1/8 cup cxtra virgin olive oil
In a small sauce pot, sweat the julienne yellow onions and garlic on low heat until translucent. Add San Marzano tomatoes, red miso and a cup of water. Simmer for 30 minutes. Blend on high-speed adding olive oil to emulsify into tomato sauce.
Heat a large sauté pan on high until very hot, add eggplant and just enough olive oil to coat the pan. Sauté until lightly caramelized and place on a sheet tray to cool. Repeat steps with zucchini and tomatoes. Do not add salt as this will make the vegetables weep. After ingredients have cooled, add to a medium sauce pot with peppers, olives, capers, sherry, chiffonade basil, and a half cup of tomato sauce. Heat through and season to taste.
On a grill, arrange coals to one side and light. Wait until coals are almost all uniformly grey and proceed to brush and oil grill grates thoroughly.
Salt swordfish steaks and place each 4-ounce portion firmly on the grill. Cook for two minutes on each side, or until cooked to medium rare. Once desired cooking temperature is achieved, place on a cooling rack to rest for five minutes. Plate and serve once rested. This versatile dish may be paired with St. Supéry Napa Valley Estate Sauvignon Blanc or a bold red such as the St. Supéry Dollarhide Estate Petit Verdot or Rutherford Estate Merlot. Enjoy!
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