Swordfish WithTomato-Caper Sauce
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 40 grams black Olives (pitted)
- 1 shallot
- 1 garlic clove
- olive oil
- 150 milliliters dry white wine
- 2 Tbsps Caper
- salt
- lemon juice
- 1 pinch sugar
- freshly ground peppers
- 4 Swordfish fillet (à 180 grams)
- 2 Tbsps freshly chopped Fresh herbs (such as parsley and rosemary)
Preparation steps
1.
Blanch the tomatoes in a pot of boiling water. Run under cold water, peel, quarter, core and dice. Coarsely chop the olives. Peel the shallot and garlic, chop finely and sauté 1-2 minutes in 2-3 tablespoons of hot oil. Add the white wine, the olives, capers and diced tomatoes and cook over low heat until piping hot. Season with salt, lemon juice, sugar and pepper.
2.
Rinse the fillets and pat dry. Season with salt and pepper. Heat 1-2 tablespoons oil in a nonstick skillet and saute the swordfish 2-3 minutes per side or until cooked to the desired degree of doneness.
3.
Place on plates or bowls and spoon the tomato-caper sauce over.
4.
Serve sprinkled with fresh herbs.
