Swordfish with citrus fruits
Finally we are in full citrus season, and I love them! I had already bought some, then my mother-in-law gave me others... I have a house full of them! So I thought of putting together tangerines, oranges and lemons to create a nice seafood recipe: swordfish with citrus fruits! Cooked like this, the fish is soft, juicy and fragrant and is ready in no time: here is the recipe!
Ingredients
4 slices Swordfish2 Tangerines2 oranges1 lemon1 tbsp Brown sugar50 g flourExtra virgin olive oilSaltBlack peppercornsChives
Preparation
Squeeze the oranges and lemon and strain the juice. Peel the tangerines and pass through a mixer, then obtain the juice with a sieve. Combine with the orange and lemon juice. Dissolve the brown sugar in the juice and add the peppercorns. Put the fish in a bowl with a pinch of salt and citrus juice, cover and leave to marinate in the refrigerator for 30 minutes. After this time, remove the fish from the marinade and dip the slices in flour. Heat a drizzle of oil in a large pan and brown the fish over high heat on both sides, then deglaze with the citrus juice. Lower the heat and cook until the sauce is reduced to a cream, turning the fish occasionally. Turn off the heat and top with a handful of chopped chives and serve. Enjoy your meal!
Finally we are in full citrus season, and I love them! I had already bought some, then my mother-in-law gave me others... I have a house full of them! So I thought of putting together tangerines, oranges and lemons to create a nice seafood recipe: swordfish with citrus fruits! Cooked like this, the fish is soft, juicy and fragrant and is ready in no time: here is the recipe!
Ingredients
4 slices Swordfish
2 Tangerines
2 oranges
1 lemon
1 tbsp Brown sugar
50 g flour
Extra virgin olive oil
Salt
Black peppercorns
Chives
Preparation
Squeeze the oranges and lemon and strain the juice. Peel the tangerines and pass through a mixer, then obtain the juice with a sieve. Combine with the orange and lemon juice. Dissolve the brown sugar in the juice and add the peppercorns. Put the fish in a bowl with a pinch of salt and citrus juice, cover and leave to marinate in the refrigerator for 30 minutes. After this time, remove the fish from the marinade and dip the slices in flour. Heat a drizzle of oil in a large pan and brown the fish over high heat on both sides, then deglaze with the citrus juice. Lower the heat and cook until the sauce is reduced to a cream, turning the fish occasionally. Turn off the heat and top with a handful of chopped chives and serve. Enjoy your meal!
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