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Caputo’s Sardinian-Style Marinated Fish


1 lb. Swordfish or tuna, skin removed
5 T olive oil
salt and freshly ground black pepper
MARINADE:
20 Large fresh mint leaves
15 Large fresh basil leaves
½ cup Italian parsley leaves, tightly packed
10 Large fresh sage leaves
1 small sprig fresh rosemary leaves, removed from stem and chopped
4 T capers, drained
1 T fresh oregano leaves
1 Small red onion, chopped coarsely
zest from 1 lemon
1 T red wine vinegar
1½ T freshly squeezed lemon juice
½ cup strong extra virgin olive oil
salt and freshly ground black pepper


Slice the fish into strips 3/4 inches wide and 4 inches long. Place a medium-sized skillet with olive oil over medium heat. When the oil is hot, add the fish, raise the heat to high and saute for 2 minutes, gently stirring, trying not to break up the strips. Season with salt and pepper. Remove from skillet with a slotted spoon to a non-reactive serving platter.

To prepare the marinade: Place the mint, basil, parsley, sage, rosemary, capers, oregano, onion and lemon zest in a food processor and pulse until finely ground. Add the red wine vinegar, olive oil and lemon juice and mix well. Pour the marinade over the fish, cover with plastic wrap and let stand for at least ½ hour. Mix well before serving with crusty bread or bruscetta.

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