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
- 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.
- 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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