Swordfish with Red Peppers and Lemon Risotto



This combination of flavors tastes wonderful accompanied by our Chardonnay, served lightly chilled. To simplify matters, you can skip making the risotto, but the flavors all go together great. Order of preparation: peppers, risotto, swordfish. Other than marinating, the fish takes only a few minutes, and should be prepared at the end.


Fish and peppers:

Approx. 1-1/2 lb. Fresh or defrosted swordfish steaks (Ahi tuna may also be used)
2 large red sweet (bell) peppers
juice of 2 medium lemons
½ cup Italian bread crumbs
½ cup flour
Approx. ½ cup extra virgin olive oil
Dash dry white wine
black pepper
pinch salt, if desired

Cut the peppers in half lengthwise and remove the seeds and white portions. Then cut the peppers crosswise into julienne strips as thin as you can cut them. Heat 2 T oil in a large frying pan, and saute the peppers over medium heat, stirring occasionally, being careful not to let them burn. When the peppers have reduced to about half the original volume, about 20 minutes, add about 2 T of olive oil and a dash of wine, turn down the flame slightly and stir occasionally. When finished, the peppers should be very soft, and reduced to about ½ their original volume – the whole cooking time is about one hour to achieve this. Season with salt, if desired. The peppers should have a rich, sweet flavor. Keep warm.

Swordfish steaks are usually cut about ½” to 1” thick. Have the fish vendor cut the steaks in half, so they are less than ½” thick, or carefully do it yourself using a sharp straight-edged knife and a steady hand on a flat surface. Place steaks in glass baking dish. Drizzle one side, then the other with the lemon juice, lightly season with black pepper, and 1/3-cup olive oil. Let marinate for at least 15 minutes.

Before cooking the fish, lightly dust both sides with flour and bread crumb mixture. It is important to cook the fish quickly, over moderately high heat. Heat 2 T olive oil in a large skillet, and add the fish. It will cook quickly, so if the steaks do not all fit in the pan at once, it can be done in two shifts. Cook one side for a few minutes and flip about halfway through cooking. After flipping, add 2 more T of oil and briefly agitate the pan to disperse the oil to all the steaks. Cooking time varies with heat and thickness of steaks, but steaks should be removed from heat as soon as softness has disappeared when tested with the flat of a fork, probably no more than five minutes. Both sides should be nicely browned.

Risotto: after the peppers are cooking, begin the risotto.

6 cups hot chicken broth
2 cups Carnaroli or Arborio rice
½ cup shallots, finely chopped (may substitute yellow onion)
Juice of 3 medium lemons
½ cup dry white wine
1 cup grated Parmesan cheese (Parmigiano Reggiano, if available)
4 T extra virgin olive oil
½ T saffron threads

Saute the shallots in 3 T oil over medium heat until well softened, about three minutes. Add the rice, and saffron, and stir until the rice is well coated with the oil and shallots, and appears translucent, but do not allow to brown.

Add the wine, and stir until absorbed. Add about three soup ladles of hot chicken broth and stir well. Continue adding broth, one ladle at a time to maintain the moisture level as the broth is absorbed, and continue stirring regularly. You will see a little boiling broth in the pan, but you are not boiling the rice as you would boil potatoes. While adding the broth, occasionally add some lemon juice and mix it well. When finished, the golden yellow rice should have a distinct lemon flavor, but not be too tart. Remember, though, you will be adding the salty Parmesan cheese, and that will serve to mellow a little tartness.

When finished, the rice should be creamy and tender, but not too mushy – about 30 minutes. Add 1 T oil and enough broth to keep the rice moist and creamy, but not soupy. Stir in the Parmesan cheese, reserving a little to sprinkle on top of each plate serving.


Prepare a bed of lemon risotto on each plate, and sprinkle with a little cheese. Place a fish steak over it, and top each steak with a portion of the sweet red peppers. Serves four.

Serve with Mount Palomar 2005 Chardonnay



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