1cuppureedwhole, peeled tomatoes, passed through a strainer to remove seeds
¼cupdiced shallot
1cupcauliflower florets
Kosher salt and pepper
Crushed red pepper flakesto taste
½cupfish stockclam juice, or chicken stock
1teaspooncrumbleddried bergamot, picked over for stems
¼cupdry white wine
1tablespoonunsalted butter
Instructions
Proceed with the above swordfish recipe through step 2.
Brown the cauliflower lightly in the pan the swordfish was cooked in, then add the diced shallot and cook 1 minute more, deglaze the pan with the wine and reduce by half. Add the stock and reduce by half again. Add the tomato puree, red pepper flakes, dried bergamot, and reduce until slightly thickened.
Stir in the butter and season with salt and pepper to taste. Add the swordfish packets back to the pan and heat for a moment to coat them with the sauce.
To serve, remove a swordfish packet from the pan and place on each of 4 pre-heated dinner plates. Spoon some of the tomato-bergamot sauce over each portion and serve immediately.