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All recipes » Main Course

Slices of Mediterranean Swordfish Product Of Emilia-Romagna

Cirio products used in this recipe

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Ingredients

  • 1 can of Cirio Cherry Tomatoes
  • 4 slices of swordfish
  • 70g of pitted black olives or "Taggiasche"
  • 1 tablespoon of capers
  • 1 tablespoon of pine nuts
  • 1 clove of garlic
  • extra virgin olive oil
  • oregano, pepper, salt, black pepper to taste
  • crushed chilly to taste

Preparation

  1. Rinse the capers thoroughly to remove salt before frying in plenty of extra virgin oil along with the garlic clove and 1-2 crushed chillies (depending on the degree of spiciness desired). 
  2. Then add the olives, pine nuts and capers, sauté for a couple of minutes and add the tomatoes. 
  3. Add salt and pepper and cook for about 15 minutes, before placing the swordfish in the sauce and cooking for a further 15 minutes on a medium heat. 
  4. Turn the fish regularly to cook and absorb the flavours. 
  5. Then serve with a pinch of oregano. .
 

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