- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- Kosher or sea salt
- Freshly ground black pepper
- 1 (14 1/2-ounce) can organic plum tomatoes
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fresh lemon juice
- 2 pounds fingerling potatoes, washed and halved
- 1/4 pound (about 1 cup) haricots verts cut in 2-inch lengths
- 6 (8-ounce) swordfish steaks Extra-virgin olive oil
- 1 pint heirloom cherry tomatoes
- Microgreens for garnish (optional)
Heat oil in a saucepot over medium heat and sauté onion and garlic until softened. Season with salt and pepper. Add plum tomatoes and red pepper flakes. Cook until sauce begins to thicken. Remove from heat and cool slightly. Purée in a blender until desired texture is reached (smooth or chunky). Add more salt and pepper to taste, and add lemon juice. Keep warm.
Meanwhile, parboil potatoes in salted boiling water for 8 minutes. Parboil green beans for 3 minutes, drain and place in cold water bath to stop cooking. Set aside.
Preheat grill or prepare coals. Coat swordfish with olive oil and season with salt and pepper. (Let sit at room temperature 15 minutes before grilling.) Place on hot grill and cook to medium-well, approximately 4 minutes per side. Set aside.
Add 1 tablespoon olive oil to a hot sauté pan and cook fingerling potatoes until golden. Add the haricots verts and heirloom cherry tomatoes and cook an additional 3 minutes.
To serve, spoon several tablespoons arrabbiata sauce onto each warm dinner plate, place swordfish steaks on top, place veggies on side and top steaks with garnish.
WINE PAIRING: Domaine du Salvard Cheverny Rouge, Loire Valley, France. Despite the urge to go with whites for fish, lighter reds can pair very nicely with swordfish because it’s so meaty and full-flavored. This wine’s light blend of French Pinot Noir and Gamay will stand up to the fat in the fish and pair nicely with the mix of flavors in the spicy arrabbiata sauce. Serve it slightly chilled. —Amelia Wilson, Grapes & Gourmet, Jamestown
Recipe by Executive Chef Brian Ruffner, Trio, Narragansett