Swordfish with Vegetable Saute

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

1. In a bowl, mix cucumber with 1/2 teaspoon of salt, transfer to a colander, and leave over a bowl for 20 minutes.
2. 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.
3. 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.
4. 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!