Pantesca swordfish chunks
- Level: Easy
- Preparation time: 15 minutes
- Cooking: 10 minutes
Ingredients 2 servings
2 slices of swordfish (about 200 g each)
10 cherry tomatoes
1 tablespoon salted capers
1 handful of green olives
1 clove of garlic
3 tablespoons extra virgin olive oil
1/2 cup white wine
Chopped parsley to taste
Salt and pepper to taste
Desalt capers immersing them for a few minutes in cold water, chop parsley and basil, pit and chop olives and cut the tomatoes into small pieces.
Heat up in a pan the garlic with oil and blanch swordfish two minutes per side (the exact time depends on the thickness of the slices, but it is important that the meat will remain pink inside). Simmer quickly with the white wine until reduced, then place the steaks in a separate dish.
In the same pan, sauté for a few minutes all the other ingredients (cherry tomatoes, olives, capers) causing them to bond well, then add the swordfish making it well flavour. Serve hot, sprinkled with a pinch of chopped parsley.
Great accompanied by potatoes simply boiled or boiled and then sautéed, after a short soaking in a mixture of oil, lemon juice and peel and a handful of chopped herbs.