This altered from something I found online. The recipe was really strange so I "fixed" it. I used swordfish steaks about 50 mm thick. American measurements were used so the funny ones are guessimates.
1 onion, quartered
1/4 cup or 100 ml water
1 tbsp olive oil
2 cans of diced tomatoes or six fresh ones, about 800 grams (with liquid)
2 tbsp of capers
2 tbsp chopped olives
1/4 cup of fresh basil
1 pound or 500 grams swordfish steaks
Add onion and water and run at speed 4 and 100 C for 5 minutes
Add oil, olives, capers, basil and run at speed 4 for 1 minute.*
Add tomatoes and cook for 25 minutes on Varoma at speed 2.5 with Varoma on top
After 10 minutes, add swordfish to Varoma dish. Cook 10-125 minutes until it reaches 145-150 F on instant read thermometer (63-66 C). Time depends on thickness of fish
Remove fish and plate. Add sauce on top. Remainder of sauce was used on pasta the next day.
*optional - tsp of hot red pepper
Kevin
Denton, Texas.
