Swordfish Piccante di Primavera

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Spring is just around the corner and we are looking for ways to lighten things up and celebrate spring. This recipe for swordfish served with fresh asparagus accented by the flavors of lemon and mint does just that. It also uses one of our favorite cooking methods for fish—steaming. If you haven’t tried steaming before– it’s easy, healthy and keeps the fish moist and flavorful.  If you don’t have a steamer basket—don’t fret! Click here for easy and creative ways to steam fish and veggies without one.

swordfish piccante

 

Swordfish Piccante di Primavera

  • 2 6oz fresh swordfish steaks
  • 1 jar of Gargano & Co’s Piccante Sauce
  • 10 spears fresh Asparagus
  • 1 Lemon
  • Mint spears
  • Sea Salt
  • Black Pepper

Sprinkle the swordfish steaks with salt and pepper on both sides. Set a pot on the stove and pour in 8 oz of water and a mint sprig or two in the water. Turn the heat on medium high and allow the water to come to a gentle boil.

Arrange the fish in the steamer and cover the pot. (Click  here for tips on how to steam with a steamer basket or use other methods as described here.) Steam the fish for 10-12 minutes depending on the thickness of the fish. Sprinkle the asparagus with pepper and add to the steamer and cook for an additional 3 minutes. While the fish is cooking—heat 1 cup ( about 1/2 of jar) of the Piccante sauce in a saute pan for 3-4 minutes or until it is hot and lightly bubbling.

Pour the Piccante sauce evenly on both plates. Remove the fish and asparagus from the pan and arrange on plate on top of the sauce. Garnish with lemon slices and fresh mint sprigs. Buon Appetito!