Sicilian swordfish
Mediterranean flavors for Sicilian swordfish: an easy and quick dish to make. With this recipe in half an hour you will bring to the table a second course of appetizing and tasty fish. Soft slices of swordfish with cherry tomatoes, olives, capers and oregano will make you instantly exclaim bon appetit!
Sicilian swordfish is a tasty second course of seafood that is prepared in half an hour. It is a very simple recipe, made in a pan, and characterized by the typically Mediterranean flavor of cherry tomatoes, olives and capers. Ingredients that enhance the goodness of a fish with lean and firm meat and a delicate taste. The scent of oregano completes the dish. A second course of fish easy and quick to prepare, a real explosion of taste and Mediterranean aromas, perfect for a dinner with friends.
INGREDIENTS
4 slices of swordfish1 white onion250 g cherry tomatoes2 tablespoons pitted olives1 tablespoon desalted capersdried oregano1/2 glass of white wineextra virgin olive oilsaltPepper
PREPARATION
To prepare the Sicilian swordfish, begin to chop the onion and fry it in a saucepan with 2-3 tablespoons of oil. When it has become transparent, add the cherry tomatoes cut in half, olives and capers. Continue cooking for 5 minutes over high heat. Add the swordfish after washing and drying with kitchen paper. Sprinkle with oregano, salt and pepper. Sauté for a few minutes, then blend with white wine. Turn the swordfish slices very gently and continue cooking for another 2-3 minutes. Transfer the Sicilian swordfish to a serving plate and serve.
NoteAlternatively, for a more imaginative combination of northern and southern Italian cuisine, you can also serve it with grilled polenta. A nice and original idea, perfect if we have guests for dinner.
Mediterranean flavors for Sicilian swordfish: an easy and quick dish to make. With this recipe in half an hour you will bring to the table a second course of appetizing and tasty fish. Soft slices of swordfish with cherry tomatoes, olives, capers and oregano will make you instantly exclaim bon appetit!
Sicilian swordfish is a tasty second course of seafood that is prepared in half an hour. It is a very simple recipe, made in a pan, and characterized by the typically Mediterranean flavor of cherry tomatoes, olives and capers. Ingredients that enhance the goodness of a fish with lean and firm meat and a delicate taste. The scent of oregano completes the dish. A second course of fish easy and quick to prepare, a real explosion of taste and Mediterranean aromas, perfect for a dinner with friends.
INGREDIENTS
4 slices of swordfish
1 white onion
250 g cherry tomatoes
2 tablespoons pitted olives
1 tablespoon desalted capers
dried oregano
1/2 glass of white wine
extra virgin olive oil
salt
Pepper
PREPARATION
To prepare the Sicilian swordfish, begin to chop the onion and fry it in a saucepan with 2-3 tablespoons of oil. When it has become transparent, add the cherry tomatoes cut in half, olives and capers. Continue cooking for 5 minutes over high heat. Add the swordfish after washing and drying with kitchen paper. Sprinkle with oregano, salt and pepper. Sauté for a few minutes, then blend with white wine. Turn the swordfish slices very gently and continue cooking for another 2-3 minutes. Transfer the Sicilian swordfish to a serving plate and serve.
Note
Alternatively, for a more imaginative combination of northern and southern Italian cuisine, you can also serve it with grilled polenta. A nice and original idea, perfect if we have guests for dinner.
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