Summary

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

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Instructions

1. Wash the swordfish steaks, drizzle with lemon juice and let them steep. Finely dice the garlic and cut the onion into fine strips.
2. 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.
3. 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.
4. 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.
5. This goes well with rosemary potatoes (see there) and a crunchy green salad.