Swordfish Steaks, Mediterranean
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 swordfish steak (s), 150 g each
- Salt and pepper from the mill
- Cayenne pepper
- 1 can tomato (s), cut into pieces
- 1 onion (s)
- 4 clove (s) garlic
- 4 teaspoons capers (from the jar)
- 1 dash white wine, dry
- some flour
- some lemon juice
- 2 tablespoon olive oil
- sugar
- some parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Wash the swordfish steaks, drizzle with lemon juice and let them steep. Finely dice the garlic and cut the onion into fine strips.
- Heat 1 tablespoon of olive oil in a pan, sweat the garlic and onion in it. Deglaze with the white wine, add the tomatoes and let the sauce simmer for 10 minutes.
- In the meantime, pat the fish dry, season with salt, pepper and a hint of cayenne and turn in flour. Heat the remaining oil in a second pan and fry the swordfish steaks for 6-8 minutes on each side.
- Add the capers to the tomato sauce and season with salt, pepper and a pinch of sugar. Arrange the steaks on the tomato sauce and serve sprinkled with the parsley.
- This goes well with rosemary potatoes (see there) and a crunchy green salad.
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