Mediterranean Fish With Sicilian Vinegar

Although this is a great warm weather dish to enjoy al fresco, while sipping a limonata, it’s also a perfect choice during the holidays. For many, this is a very busy time of year filled with long to-do lists and richer than normalĀ  foods. This healthy, protein-packed lunch or dinner is easy to prepare and can be on the table in 10 minutes. (The vinegar takes 15 days to cure).

Swordfish is traditionally used but cod or halibut are good substitutes. Cooked in lemon juice, olive oil and oregano, the fish is moist and flavorful. Served on a bed of spinach with Greek olives, a generous drizzle of Sicilian vinegar and olive oil, this dish conjures up visions of the Mediterranean Sea. You may wish to prepare an extra batch of the homemade Sicilian vinegar, as it makes a wonderful gift for your favorite foodie.

Ingredients:

  • 1 Pound swordfish, cod or halibut
  • 1/4 Cup lemon juice
  • 1 Tablespoon Extra-virgin olive oil (Delicate), plus additional for final drizzle.
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Black pepper, few grinds
  • Baby spinach
  • Kalamata olives
  • Lemon slices, garnish
  • Sicilian Vinegar
  1. Using a large skillet, place the fish.
  2. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and pepper and then pour over the fish. Bring to a boil, reduce the heat and then cover and simmer 5-10 minutes, depending on the thickness of fish. Fish is done when it flakes easily with a fork.
  3. To serve, line a platter or individual plates with spinach leaves. Transfer the fish to the platter and garnish with the olives and lemon slices. Generously drizzle with the vinegar and a splash of olive oil.

To Make the Sicilian vinegar:

Ingredients:

  • 4 Cups red wine vinegar
  • 1 Tablespoon capers, packed in salt, rinsed and drained
  • 1/4 Cup (packed), rinsed and patted dry
  1. Using a small pot, bring the red wine vinegar to a boil. Add the capers and basil and then remove the pot from the heat and set aside to cool.
  2. Once completely cooled, transfer the mixture (with the basil and capers) to a glass jar with a lid and close the jar tightly. Set aside for 10 days, in a dark, cool place. Occasionally, shake the mixture.
  3. After the 10 days, filter the vinegar, discarding the basil and capers, and set the jar aside for 5-7 days before using.
  4. Serve drizzled over fish.

 

 

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