Tomatoes, olives, and garlic are staples of zesty Sicilian cooking. Raisins add sweetness giving the sauce a tantalizing sweet and sour flavor.
Make the sauce in a microwave oven and use frozen baby Brussel sprouts for a quick and easy dinner. Look for small baby Brussel sprouts in the freezer section.
Sicilian Swordfish
Yield 2 servings. Recipe by Linda Gassenheimer
1 cup drained, canned, low-sodium diced tomatoes
3 cloves garlic, crushed
5 pitted black olives
2 tablespoons raisins
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoons olive oil
3/4 pound swordfish steaks
To make sauce: Place tomatoes, garlic, olives, raisins, and oregano in a microwave-safe bowl. Cover bowl with a paper towel and microwave on high for 4 minutes. Add salt and pepper. Or place tomatoes and garlic in small saucepan and simmer 2 minutes. Add olives, raisins, and oregano and continue to cook 5 minutes. Add salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the swordfish steaks, making sure they fit in one layer. Sauté 2 minutes. Turn and sauté 2 minutes for 1/2-inch steaks. (Cook 2 minutes longer for 1-inch steaks.) Divide between 2 plates and spoon sauce on top.
Roasted Baby Brussel Sprouts
Yield 2 servings. Recipe by Linda Gassenheimer
2 cups baby Brussel sprouts
1 pound canned potatoes, rinsed and drained (about 11/2-cups)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Remove stem end from Brussel sprouts and cut in half. Cut potatoes in half or into pieces about the same size as the Brussel sprouts. Line a baking sheet with foil. Add the oil and roll the potatoes and Brussel sprouts in the oil making sure all sides are covered. Sprinkle with salt and pepper and toss well. Spread vegetables in one layer on the sheet. Roast 20 minutes. Remove from oven and turn potatoes and sprouts over. Roast another 10 minutes. Remove vegetables to a bowl. Add the balsamic vinegar and toss well. Let rest while you make the fish.
