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Barefoot Contessa's Ceasar Swordfish

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This recipe calls for anchovy paste and I have a confession to make - when I finally located the anchovy paste at Bayview, I purchased the last tube.  I'm not sure how quickly they restock - but hopefully it's fast!  If you can't find anchovy paste at your favorite grocery store (it should be in the canned meats/fish section) or don't want to spend the time to make your own sauce we should have this prepared and available for purchase this week - just ask!  

To make the sauce at home you'll need the following:

2 large garlic cloves, chopped

1/4 cup fresh parsley, chopped

1 T anchovy paste

2 tsp Dijon mustard

1 cup mayo

1 T grated lemon zest

3 T lemon juice

salt and pepper

Then you need about 6-8oz swordfish per person.

A couple of stems of green onion, chopped

1 T olive oil 

2 T capers

lemon wedges for garnish

Ina says to blend up the garlic, parsley, anchovy paste and Dijon first in a food processor, then add the mayo, lemon zest, lemon juice and 1 tsp salt and 1/2 tsp pepper and pulse it again a few times to combine.  This worked out pretty simply - I used one big lemon to make the zest and juice and it all came together nicely!  

Next, you pre-heat your oven at 500 degrees.  Yes, FIVE hundred.  We're roasting, crank it up!  Cover a sheet pan with foil and place your swordfish steaks on the foil.  Salt and pepper them, then spoon sauce over both sides of the swordfish - about a tablespoon on each side of the steak.  Sprinkle some minced green onion over the top of the marinating steaks and let them sit for about 10 minutes.  

Once you're ready to cook just slide them in the oven and set your timer for 12 minutes.  When the time is up, remove the pan from the oven, cover the fish with a piece of foil and set the timer for 10 additional minutes.  

While the fish is resting, heat the olive oil in a small pan over medium high heat and toss in the capers.  (This it totally optional, but a nice touch with flavor and texture.)  Let them sizzle in the oil until they get crispy and a little browned (the cookbook says this takes 30 to 45 seconds but in my kitchen it was more like 4-5 minutes... I don't like oil splatter everywhere so maybe my oil wasn't as piping hot as the professionals get it...)

Serve the fish with a few of the crispy capers sprinkled over the top and a fresh cob of corn - this dish was everything I was hoping it would be, and was well loved by the entire family.  Enjoy!


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