What liquid should I braise fish/seafood in when I steam it/deglaze it?!
What you want is fish stock. Like other stocks: carrots, onions, celery and bones boiled for a while. Usually bones and heads of fish are used, you can get them cheap or free at most fish dealers. Boil with the vegs for an hour or so. Strain. you got fish stock.
Add some white wine, garlic, salt and white pepper and other seasoning you like and poach your fish in it.
3 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 jalape?o, seeded and minced
Finely grated zest of 1 small orange
2 tablespoons dry vermouth
1 bay leaf
One 28-ounce can diced tomatoes with their juices
1 tablespoon marjoram, chopped
Six 7-ounce swordfish steaks, cut 1 inch thick
1/3 cup Gaeta olives, pitted and halved
1.In a medium skillet, heat 2 tablespoons of the olive oil. Add the garlic and jalape?o and cook over moderate heat until the garlic is golden, about 2 minutes. Add the orange zest, vermouth and bay leaf and boil over moderately high heat until the liquid has almost evaporated, about 1 minute. Add the tomatoes and their juices and a pinch of salt and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the marjoram. Season with salt and sherry vinegar.
2.In a very large skillet, heat the remaining 1 tablespoon of olive oil. Season the fish with salt and add to the skillet. Cook over high heat until browned, about 4 minutes per side. Add the sauce, shaking the skillet to distribute it evenly. Cover and simmer the swordfish over low heat, turning once, until the steaks are just cooked through, about 4 minutes. Using a spatula, transfer the swordfish to plates. Stir the olives into the sauce and season with salt and sherry vinegar. Spoon the sauce around the steaks and serve.
You can also buy fish stock pots / stock cubes or you could try barbecuing or pan searing/grilling the swordfish.
any white wine you like to drink