Swordfish pizzaiola
The pizzaiola swordfish is a simple dish to make and very tasty. Fresh fish, cherry tomatoes, oregano, oil and capers come together to form a second course of fish with a Mediterranean flavor that will appeal to the whole family. The result is a fragrant, light and at the same time very satisfying dish. A perfect Mediterranean recipe to serve at a family lunch or a summer dinner with friends.
The other morning in the supermarket fish market I found some fresh slices of swordfish and it had been a long time since I ate it, and then I took 4 slices and now I'll tell you how I prepared them: the swordfish pizzaiola. I think that the best way to prepare fish is always the simplest one that requires quick cooking so as to savor all the flavor and aromas of fish. So very few ingredients and a quick cooking to prepare a second course of fish that will surely conquer you. And even the less experienced in the kitchen can make a good impression perhaps with guests serving fish prepared in this way. So let's run to the kitchen and prepare together an exquisite swordfish pizzaiola.
Ingredients
4 slices swordfish300 g cherry tomatoes2 tablespoons capersextra virgin olive oil1 garlic clove1 sprig parsley1 tablespoon oreganosalt
Preparation
Pour 3 tablespoons of extra virgin olive oil and the clove of garlic into a large pan. Add the slices of swordfish and let them cook over medium heat first on one side and then on the other for about 4-5 minutes, turning them gently with a scoop. Wash the cherry tomatoes, cut them in half and pour them into the pan. Add the oregano and capers, season with salt and cover with a lid. Cook the swordfish pizzaiola for about 12-14 minutes over low heat and checking that it does not dry out too much, in case you add a few tablespoons of water. At the end of cooking, sprinkle with chopped parsley.
NoteIf you prefer you can replace the cherry tomatoes with the same amount of peeled tomatoes.
The pizzaiola swordfish is a simple dish to make and very tasty. Fresh fish, cherry tomatoes, oregano, oil and capers come together to form a second course of fish with a Mediterranean flavor that will appeal to the whole family. The result is a fragrant, light and at the same time very satisfying dish. A perfect Mediterranean recipe to serve at a family lunch or a summer dinner with friends.
The other morning in the supermarket fish market I found some fresh slices of swordfish and it had been a long time since I ate it, and then I took 4 slices and now I'll tell you how I prepared them: the swordfish pizzaiola. I think that the best way to prepare fish is always the simplest one that requires quick cooking so as to savor all the flavor and aromas of fish. So very few ingredients and a quick cooking to prepare a second course of fish that will surely conquer you. And even the less experienced in the kitchen can make a good impression perhaps with guests serving fish prepared in this way. So let's run to the kitchen and prepare together an exquisite swordfish pizzaiola.
Ingredients
4 slices swordfish
300 g cherry tomatoes
2 tablespoons capers
extra virgin olive oil
1 garlic clove
1 sprig parsley
1 tablespoon oregano
salt
Preparation
Pour 3 tablespoons of extra virgin olive oil and the clove of garlic into a large pan. Add the slices of swordfish and let them cook over medium heat first on one side and then on the other for about 4-5 minutes, turning them gently with a scoop. Wash the cherry tomatoes, cut them in half and pour them into the pan. Add the oregano and capers, season with salt and cover with a lid. Cook the swordfish pizzaiola for about 12-14 minutes over low heat and checking that it does not dry out too much, in case you add a few tablespoons of water. At the end of cooking, sprinkle with chopped parsley.
Note
If you prefer you can replace the cherry tomatoes with the same amount of peeled tomatoes.
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