Sicilian swordfish
Espadarte à Siciliana
Espadarte à Siciliana
INGREDIENTS
- Brasmar swordfish fillets
- 12 cherry tomatoes
- 1 hot chili pepper
- Half an onion
- 1 garlic clove
- 1 small bunch of mint
- 1 small bunch of parsley
- Half a lemon
- Stoneless olives
- 1 teaspoon of capers
- Salt
- Pepper to taste
- Olive oil to taste
PREPARATIONS
Cut the cherry tomatoes.
Cut half an onion and a chili into julienne strips.
Crush the garlic clove and cut the olives in half.
Sauté the onions over high heat in olive oil. Add the garlic, cherry tomatoes, chili, and olives, maintaining high heat.
Add 1 teaspoon of capers and a little water to form the sauce.
Immediately add the swordfish fillets, cover the pan, and let cook for about 8 minutes.
Adjust the salt.
Add coarsely chopped parsley and mint leaves (1 handful). Add the juice of half a lemon.
Serve.
PREPARATIONS
Cut the cherry tomatoes.
Cut half an onion and a chili into julienne strips.
Crush the garlic clove and cut the olives in half.
Sauté the onions over high heat in olive oil. Add the garlic, cherry tomatoes, chili, and olives, maintaining high heat.
Add 1 teaspoon of capers and a little water to form the sauce.
Immediately add the swordfish fillets, cover the pan, and let cook for about 8 minutes.
Adjust the salt.
Add coarsely chopped parsley and mint leaves (1 handful). Add the juice of half a lemon.
Serve.
