LCBO Food & Drink Winter 2017

3 Carefully flip fish over and let brown for an- other 2 minutes. Set aside on a plate (no need to cover). 4 Discard frying oil from pan, lower heat to medium and add remaining 1 tbsp (15 mL) oil. 5 Add tomatoes, sun-dried tomatoes, capers and olives and cook for 2 minutes, stirring oc- casionally. 6 Remove pan from heat and add balsamic vinegar along with 3 tbsp (45 mL) water; stir mixture to combine. Nestle swordfish into tomato mixture, cover pan and return to heat. 7 Warm through for 2 minutes or until fish is cooked through. Remove from heat and plate fish. If needed, cook sauce a minute longer to thicken it. Stir in parsley. 8 Top swordfish with sauce and drizzle with additional olive oil if desired. Serves 4

4 pieces swordfish (each 6 oz/175 g), or a total of 1½ lbs (750 g) if pieces are too large for individual portions Salt and freshly ground black pepper 3 tbsp (45 mL) olive oil 1 cup (250 mL) grape or cherry tomatoes, sliced lengthwise 8 sun-dried tomatoes, drained of oil and coarsely chopped 1 tbsp (15 mL) capers, drained 6 Kalamata olives, pitted and coarsely chopped 2 tbsp (30 mL) balsamic vinegar 3 tbsp (45 mL) water 2 tbsp (30 mL) fresh parsley, coarsely chopped Additional olive oil for drizzling, if desired 1 Heat a large nonstick skillet over medium- high heat. Season swordfish generously with salt and freshly ground black pepper. 2 When pan is heated, add 2 tbsp (30 mL) olive oil, then add swordfish, let brown on one side for 3 minutes.

SWORDFI SH WITH CAPERS , OL IVES & SUN-DRIED TOMATOES This delicious recipe takes the bright flavours of the Mediterranean and uses them in a dish that’s perfect for winter. The sauce’s dark, rich flavours enable it to stand up to the bigger flavours of a dark lager. To avoid overcooking this delightful fish, have all ingredients at the ready before beginning to cook.

Big Taste from a Tiny Place.

There are two simple rules for crafting great beer like our urBock Dark Beer. Brew it small. And brew it big. Small as in small batches, so we can really take our time making sure everything is perfect. And big as in taste. Not watered down or middle-of-the-road flavour. We’re talking beer that’s hard to forget. After one sip of our urBock, we think you’ll agree.

urBock Dark Beer is available for a limited time as a stand-alone or part of the Creemore Collection Pack alongside Premium Lager and Lot 9.

Must be legal drinking age. While quantities last. Available at select LCBO www.creemoresprings.com

A CELEBRATION OF LOCAL FOOD & CURATED BEERS, THAT MAKES THE BIG CITY FEEL A BIT SMALLER. VISIT US AT 75 VICTORIA ST. IN TORONTO. EXPERIENCE BATCH FROM CREEMORE.

Must be legal drinking age.

FOOD & DRI NK WINTER 2017 95