Gemini Bistro
2075 N. Lincoln Avenue
Chicago
(773) 525-2522
www.geminibistrochicago.com
To read more about the restaurant:
chicago.metromix.com
Swordfish Provençal
Serves 4 people
Ingredients:
4 7 oz swordfish filets
olive oil
Kosher Salt
course ground black pepper
1 12 oz can San Marzano peeled roma tomatoes
1/4 cup extra virgin olive oil
1/4 cup sliced, pitted Kalamata Olives
2 Tbs capers
4 garlic cloves, sliced
1/4 cup white wine
2 Tbs parsley, chopped
2 Tbs basil, chiffonade
Directions:
Brush swordfish filets with olive oil and season well with salt and pepper. On a very hot grill, grill the swordfish filets for 4 minutes on each side, turning it twice to achieve grill marks on the fish. Heat extra virgin olive oil in a medium saucepan. Add sliced garlic and cook over low heat until slightly toasted/golden brown. Add tomatoes and cook slowly for 4-5 minutes. Add white wine and cook for 2 minutes. Add remaining ingredients (olives and capers) and remove saucepan from heat. Season with parsley, basil and salt & pepper. Serve sauce over swordfish and finish with a drizzle of olive oil.
2075 N. Lincoln Avenue
Chicago
(773) 525-2522
www.geminibistrochicago.com
To read more about the restaurant:
chicago.metromix.com
Swordfish Provençal
Serves 4 people
Ingredients:
4 7 oz swordfish filets
olive oil
Kosher Salt
course ground black pepper
1 12 oz can San Marzano peeled roma tomatoes
1/4 cup extra virgin olive oil
1/4 cup sliced, pitted Kalamata Olives
2 Tbs capers
4 garlic cloves, sliced
1/4 cup white wine
2 Tbs parsley, chopped
2 Tbs basil, chiffonade
Directions:
Brush swordfish filets with olive oil and season well with salt and pepper. On a very hot grill, grill the swordfish filets for 4 minutes on each side, turning it twice to achieve grill marks on the fish. Heat extra virgin olive oil in a medium saucepan. Add sliced garlic and cook over low heat until slightly toasted/golden brown. Add tomatoes and cook slowly for 4-5 minutes. Add white wine and cook for 2 minutes. Add remaining ingredients (olives and capers) and remove saucepan from heat. Season with parsley, basil and salt & pepper. Serve sauce over swordfish and finish with a drizzle of olive oil.
