Union Square Cafe Swordfish Compote

Serves 4

This is *THE* go-to compote to serve on grilled fish. But, it’s good plain, eaten out of a bowl, while standing in front of the refrigerator. The kids ask for more.

ingredients

FOR THE COMPOTE:

1/2 cup raisins
1/4 cup white wine
2 red bell peppers
1 yellow bell pepper
3 medium tomatoes, peeled, seeded & diced
1 1/2 cups leek rounds, white & light green parts only, wash well!
1/3 cup extra virgin olive oil
1 cup chopped zucchini
1 1/2 teaspoons minced garlic
1/4 cup pine nuts, lightly toasted
1/3 cup tightly packed basil, cut into thin strips
2 Tablespoons balsamic vinegar
1 Tablespoon kosher salt
1/4 teaspoon freshly ground black pepper

FOR THE SWORDFISH:

4 6-oz. swordfish steaks (3/4 inch thick)
2 tablespoons olive oil brushed on fish before grilling
1/2 tea kosher salt
1/4 tea freshly ground black pepper
4 large basil sprigs for garnish

directions

1
Combine the raisins & white wine in a small saucepan, bring to simmer, then remove immediately from heat; set aside to plump.
2
Add roasted red peppers to a mixing bowl.
3
In a small saute pan over low heat, cook the leeks in 2 tsp olive oil until soft, stirring often, 5 mins. Add to the mixing bowl.
4
In the same pan, heat 2 tsp of olive oil and cook the zucchini over medium heat until softened but not wimpy, 4 mins. Combine with other ingredients.
5
Drain the raisins and add to the compote, along with the garlic, pine nuts, basil (cut into thin strips), balsamic vinegar (2 Tbl.) and remaining olive oil.
6
Serve over pieces of swordfish, and if you have extra, no need to thank me. The compote is good on anything.