Italy travel guide

ITALY TRAVEL

YOUR TRAVEL GUIDE TO ITALY
DICIEMBRE 8
:: Italy travel » Italy Recipes » Mediterranean Swordfish

Italy Travel Guide

Mediterranean Swordfish


Seafood is an elemental complement of Mediterranean cuisine; the Sea in that part of the world provides many exquisite ingredients converting this gastronomy in one of the best in the world. The Mediterranean swordfish is an example of this culinary legacy; this special dish is more than a delicious meal, you can get healthy with fatty acids like omega-3 and omega 6 in order to prevent cancer diseases.

Portions: Makes 4 rations.

Ingredients:
  • Middle onion minced.
  • 1/4 cup minced parsley
  • 2 olive“s oil tablespoons
  • 1 cup garlic crushed
  • Hot water
  • 4 Swordfish filets
  • 2 ounce lemon“s juice
  • A pinch of salt and pepper
  • 1 stick celery diced
  • 1 cup diced tomatoes
  • 1 teaspoon of sugar
  • 2 ounces of seeded black olives
  • 1/2 cup white wine
  • 4 tbsp Capers marinated with vinegar
  • 1 tbsp Pine Nuts
  • 2 fresh basil leaves
  • 1/2 tbsp Sultanas
Preparation:

  1. Using machine blender, combine ½ cup crushed garlic, one ounce of lemon juice with capers. Once you blended the ingredients, marinate the fish steaks for 20 minutes.

  2. Mix ½ cup of diced tomatoes, pepper, pine nuts, basil leaves, ¼ cup of parsley, 1 ounce of lemon juice and a pinch of salt in a bowl and leave for 15 minutes.

  3. Put olive“s oil in a medium pan with onion, celery, white wine cup, ½ crushed garlic, pepper, sugar, sultanas and ½ cup of diced tomatoes. Once you mix all the ingredients in the hot pan, add ½ ounce of hot water so as to create a thick sauce.

  4. Put the filets in the pan with the thick sauce little by little, then fried the steak fishes about 5 or 6 minutes per side.

  5. Once the fish fillets are completely fried; spoon the juice of the pan in a big dish then serve the fried fillets with potato or rice.
Back to:
» Italy Recipes





About us | Contact us | Disclaimer | Privacy Policy | Legal Terms

© 2005 - 2016 - All rights reserved