Sicilian Stuffed Swordfish With Cherry Tomato Sauce Recipe

• 1 1/2 lb skinless swordfish steak, cut 2 inches thick
• 3 Tbsp. raisins
• 3 Tbsp. pine nuts
• 1/2 lb coarse Italian bread, crusts removed, cut into 1 inch dice
• 1/2 c. dry white wine
• 1/2 c. fish stock or possibly bottled clam juice
• 1/4 c. coarsely minced fennel fronds
• 3 x anchovy fillets, mashed
• 1 Tbsp. plus 1 tsp liquid removed capers
• 1 Tbsp. freshly grated Parmesan cheese
•     healthy pinch of cinnamon
•     healthy pinch of freshly grated nutmeg
•     salt and freshly grnd pepper
• 2 Tbsp. extra virgin extra virgin olive oil, plus more for frying
•     flour, for dredging
• 1/4 tsp crushed red pepper
• 3/4 lb cherry tomatoes, quartered
• 1 c. canned crushed tomatoes
• 2 ounce Gaeta olives, pitted and coarsely minced (1/4 c.)
•     On a work surface, cut the swordfhis steak in half crosswise, then cut each
•     half horizontally into four 5 x 3 inch slices. Gently lb. the slices 1/8 inch
•     thick.
•     Cover and chill.

Directions