The Art of Eatings Swordfish with Olives Celery Garlic Vinegar and Mint
Ingredients
- 6 swordfish or tuna (not bluefin) steaks (about 3 pounds total)
- Excellent, fresh-tasting olive oil
- 4 to 6 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 celery heart, thinly sliced, to make about 1 cup
- 1 carrot, finely chopped
- 1/4 cup capers in salt, well rinsed
- 20 green olives, pitted
- 1/2 cup white-wine vinegar
- ⅓ cup raisins, softened in hot water and drained
- 4 or 5 spearmint leaves, chopped
- ⅓ cup pine nuts, optional
- Salt and black pepper
Instructions
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