Swordfish in a pan

Swordfish in a pan is a second course very easy and quick to prepare. Very tasty and light, it is ideal for those who follow a diet. A simple and nutritious recipe, perfect for a family lunch or dinner. Tender and succulent, thanks to the quick cooking, it can be served with a side dish of seasonal vegetables or a fresh salad with cherry tomatoes. In a few minutes you will make a refined and light dish, ready to conquer your guests. To make this recipe, you can use both fresh and frozen swordfish: you will still get an excellent result.

Find out how to prepare swordfish in a pan by following step by step procedure and tips.

INGREDIENTS

4 slices of swordfish

Soft wheat flour

150ml white wine

capers

3 tablespoons extra virgin olive oil

Preparation

Start by cleaning the swordfish slice: remove the skin, thorns and any spine; Wash it and dab it with absorbent paper. In a pan heat 3 tablespoons of extra virgin olive oil; Flour the swordfish, put it in a pan and blend with white wine. Cook it for about 2 minutes per side, season with salt and capers serve hot with the sauce that forms thanks to flour and white wine.

Precautions:

The cooking time varies depending on the thickness of the slice.

Ideas and variations:

Instead of serving whole slices, you can cut them into 3-4 pieces depending on the size and serve them on a serving plate with a sprinkling of lemon thyme and chopped pistachios.