Swordfish with Vegetable Saute
by Editorial Staff
Fried swordfish steaks are served with a sauté of baked pepper, cucumber, and onion.
Servings: 4
Ingredients
- Swordfish, steaks – 4 pcs. (120 g each)
- Cucumber (peeled and diced) – 1 pc.
- Bulgarian red pepper, baked (diced) – 1 pc.
- White wine vinegar – 1 tbsp
- Salt to taste
- Shallots (finely chopped) – 1 pc.
- Garlic (chopped) – 2 cloves
- Sugar – 1 teaspoon
- Ground cayenne pepper – 1/8 teaspoon
- Ground cinnamon – 1/8 teaspoon
- Fresh mint (chopped) – 5 branches
- Butter – 2 tbsp
Directions
- In a bowl, mix cucumber with 1/2 teaspoon of salt, transfer to a colander, and leave over a bowl for 20 minutes.
- Heat olive oil in a large skillet over medium-high heat. Pour the onion into the pan, cook until golden brown, about 10 minutes. Then add the garlic and cook for about 1 minute. Place the cucumber and cook for about 3 minutes. Add bell pepper, vinegar, sugar, cayenne pepper, cinnamon, and salt to taste, stir, cook for 3-5 minutes. Then add the mint, stir and transfer the contents of the skillet to a large bowl.
- Melt the butter in the same skillet over medium-low heat. Sprinkle steaks with salt and place in a preheated pan, cook for about 5 minutes, then turn over and cook on the other side for another 3 minutes.
- Transfer fish to plates. Put the saute back in the pan, reheat, and put on the steaks. Sprinkle with mint and serve immediately.
Enjoy your meal!
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