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Last updated: February 26. 2013 5:00PM - 1592 Views

(PETE G. WILCOX/THE TIMES LEADER)Chef John Kachinsky prepared this Mediterranean-style swordfish at Cork restaurant in Wilkes-Barre.
(PETE G. WILCOX/THE TIMES LEADER)Chef John Kachinsky prepared this Mediterranean-style swordfish at Cork restaurant in Wilkes-Barre.
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If you're looking for a tasty meatless meal to serve your family during this season of Lent, we've got just the recipe for you. Our Mediterranean-style swordfish is packed with flavor and is sure to satisfy. You can substitute another type of fish if you'd like, without losing any of the great flavor.
Mahi Mahi, Salmon and Ahi Tuna also work well.
By the way, Cork is now offering $10 Comfort Food Wednesdays. We offer a different comfort-food feature each Wednesday night for only $10. The feature tonight is roasted turkey with mashed potatoes and gravy.
Meanwhile, here's the recipe for the swordfish.
MEDITERRANEAN-STYLE SWORDFISH
Ingredients:
4 pieces of swordfish, 6 to 8 ounces each
2 tablespoons extra virgin olive oil
1/4 cup kalamata olives, pitted and sliced
1/4 cup roasted red peppers, chopped
1/4 cup sundried tomatoes, chopped
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons capers
1/2 cup white wine
1 teaspoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
Salt and pepper, to taste
Method:
Heat onion and garlic in a saute pan over medium-high heat, stirring until slightly browned. Remove the onion and garlic mixture from the pan and set aside. Salt and pepper the swordfish and add to the pan. Cook over medium-high heat about four minutes on each side or until cooked through. Remove the swordfish from the pan when cooked.
Return the onion/garlic mixture to the pan. Add the rest of the vegetables, seasonings and the wine and bring to a simmer. Spoon the chunky sauce mixture over the swordfish. You can serve with a potato and vegetable or make extra sauce and serve over orzo. Enjoy.

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