Every Christmas, I like to cook the feast of the seven fishes, an Italian tradition, for dinner. When you're cooking for one, you have to be creative or you'll never get through all of the food. It helps to have a seafood person who will sell you just one or two oysters, shrimp, clams or mussels at a time. This is how I kicked off my meal, knocking out two fish: swordfish and whitefish caviar. With this recipe, I had to buy a whole piece of swordfish, but the remaining portion is a more manageable size to cook another time.
Recipe for the rest of my seven-fish cookery to follow soon! Make it for the new year - you won't be disappointed.
Swordfish Skewers with Herb Dressing and Caviar
- 2-3 oz. of swordfish, cut into one-in cubes
- 2 T. chopped herbs such as parsley and mint
- 1 T. of olive oil
- 1/2 garlic clove, minced
- splash of white wine vinegar
- pinch of crushed red pepper
- 2 tsp. whitefish caviar
- 1/2 c. greens
Combine the vinegar, herbs, crushed red pepper, garlic, and half of the olive oil in a small bowl or mortar and pestle. Season lightly with salt and pepper.
Soak a few small bamboo skewers in water. Slide three pieces of swordfish onto each skewer. Season lightly with salt and pepper.
Heat the remaining olive oil in a small skillet. Add the skewers, cooking on each side for 1-2 minutes; until the fish is opaque and cooked through.
Plate the greens and top with the skewers. Spoon the herb dressing over the skewers and greens. Top each piece of swordfish with a tiny dollop of caviar.