Swordfish Portuguese Style

Recipe courtesy of: Margot Café and Wine Bar, 59 High Ridge Rd., Stamford, CT 06905, 293-324-3800 Margot Cafe and Wine Bar

Serves 2

2 pieces swordfish about 6-8 oz. each

1 heaping teaspoon Spanish paprika

1 T minced garlic

2 T olive oil for marinade/ 1t olive oil or enough to coat pan

Juice of 1 lemon

Salt and pepper to taste

¾ cup halved cherry tomatoes

¼ cup finely diced red pepper

½ small red onion thinly sliced

2 T roughly chopped cilantro

2 T dry white wine

1 cup cooked cous cous

2 handfuls of baby arugula or another leafy green

Procedure:

Marinate swordfish with minced garlic, lemon juice, 2 T olive oil and paprika for at least 15 minutes or up to 2 hrs. Heat a heavy bottom sauté pan. When pan is hot enough for a drop of water to bead up on it, coat with olive oil. Season swordfish and put into pan.

Add diced red pepper, cherry tomatoes and onion around the sides of the fish. Season vegetables.

Turn swordfish once it has a good sear (about 2min.) then cook other side till fish is cooked through, another 2-3 minutes depending on thickness of fish. Meanwhile stir vegetables to keep from burning but allow them to caramelize.

Right before plating, add white wine to pan to deglaze.

To plate- Place arugula on one side of each plate, cous cous on other side. Top with fish then put vegetables over and around it, pouring any accumulated juices from the pan. Sprinkle liberally with cilantro, serve with lemon wedge and piri-piri sauce.

Piri piri

1 finely minced red cherry pepper or another hot red pepper (add more for an extra hot sauce)

1 T minced garlic

¾ cup white wine vinegar

½ cup extra virgin olive oil

Salt to taste

Combine all ingredients. Sauce will keep refrigerated for up to a month.