Poached Swordfish with Warm Tomato and Olive Relish

Serves 4

Cooking Time 1 to 2 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Hearty swordfish steaks are a great option for gentle poaching in the slow cooker because the low heat renders the fish exceptionally moist and tender. To keep the bottoms of the steaks from overcooking, we propped the steaks up on lemon slices. Removing the steaks from the slow cooker in one piece proved difficult, but a simple aluminum foil sling made this easier. A Mediterranean-style tomato and olive relish dressed up our swordfish and added big flavor. Use swordfish steaks of similar thickness so that they cook at the same rate. Because delicate fish can easily overcook in the slow cooker, it requires some monitoring (at least the first time you make it). Check the swordfish’s temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. You will need an oval slow cooker for this recipe. See the sidebar that follows the recipe.

1	lemon, sliced ¼ inch thick
2	tablespoons minced fresh parsley, stems reserved
4	(6- to 8-ounce) swordfish steaks, about 1¼ inches thick
	Salt and pepper
1	pound cherry tomatoes, halved
½	cup pitted salt-cured black olives, rinsed and halved
1	tablespoon minced garlic
¼	cup extra-virgin olive oil

1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Scatter parsley stems over lemon slices. Pour water into slow cooker until it is even with lemon slices (about ½ cup water). Season steaks with salt and pepper and lay on top of lemon slices. Cover and cook until swordfish flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 2 hours on low.

2. Microwave tomatoes, olives, and garlic in bowl until tomatoes begin to break down, about 4 minutes. Stir in oil and parsley and season with salt and pepper to taste.

3. Using sling, transfer steaks to baking sheet. Gently lift and tilt steaks with spatula to remove parsley stems and lemon slices. Transfer to plates; discard poaching liquid. Serve with relish.