Ingredients
- 2-6 oz pieces Swordfish
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Organic Vegetable Stock
- ½ tsp Cento Fine Sicilian Sea Salt
- ¼ tsp Cento Oregano
- ¼ tsp Cento Ground Black Pepper
- ¼ tsp Cento Crushed Red Pepper
- 1 Lemon, zest and juice
- 1 large Shallot, sliced
- 3 tbsp Cento Gaeta Olives, pitted and diced
- 1 tbsp Cento Nonpareil Capers, diced
- 1 cup Cento Certified San Marzano Tomatoes, hand crushed
- 1 cup Cento Cannellini Beans
- 1 cup Baby Spinach
Directions
In a small saucepan, warm vegetable stock. Season one side of the swordfish with salt, black pepper, red pepper, lemon zest and dried oregano. In a separate medium saucepan, heat the olive oil. Once hot, but not smoking, sear the fish seasoned side down for 3 minutes. Add shallots, olives, and capers, flip the fish, sauté for an additional 2 minutes. Remove fish when internal temperature of 135Ëu0161F is reached, allow to rest. Then, add crushed tomatoes, white beans and your warm vegetable stock. Add spinach and sauté for additional 3 minutes. Zest more lemon into the sauce, and bring to a simmer. Finish off with a squeeze of one half lemon. Plate the swordfish over the bean mixture and spoon more sauce on top.
