Sicilian swordfish

I was digging through my upright freezer and found a random swordfish steak. The freezer is set to deep freeze, but the steak was in there awhile, so I wasn’t expecting super fresh.

My favorite way to prepare this kind of fish is baking it in tomatoes, capers, olives, shallot, white wine, garlic and with a little heat. Some lemon juice there was also. Tonight, the heat was Calabrian pepper paste. Usually it’s red pepper flakes.

It went over the last of a box of capellini I had in my cabinet.

My fish stocks are getting kind of low. When I lost my weight, I ate fish probably two or three times a week. It’s down to once or twice, and the freezer is starting to get mighty bare. Mighty bare.