Swordfish with Capers

by Editorial Staff

Swordfish with an amazing, delicate taste is definitely worth a try if possible. Fleshy, almost boneless, this fish is very good. Like other representatives of the noble fish company – tuna or sea bass (sea bass).

Servings: 4

Ingredients

  • Swordfish (fillet) – 450 g
  • Salt pepper
  • Olive oil – 3 tbsp
  • Wine vinegar, white – 1 tbsp
  • Capers – 2 tbsp
  • Garlic – 2 cloves
  • Olive oil with hot pepper

Directions

  1. Preheat oven to 200 degrees. Cut the fish into 2 cm pieces. String 3 pieces on small wooden skewers (remember to soak the skewers in water for 30 minutes). Season with salt and pepper.
  2. Combine olive oil, vinegar, washed capers, and thinly chopped garlic, mashing half of the capers with a fork. Pour this mixture over the fish and bake in the oven for 10 minutes. Drizzle with hot olive oil before serving.

Enjoy your meal!

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