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Swordfish with Capers

Makes 4 servings:

  • 4 swordfish steaks about 150 grams each
  • a sprig of parsley, chopped (about ½ tablespoon)
  • 1 tablespoon salted capers
  • 3 tablespoon of extra virgin olive oil
  • 1 large tomato chopped
  • salt
  • 1 lemon
  • 1/2 cup of white wine

Heat the oil in a large frying pan , once it’s hot lay in the slices of fish after 2 minute add the white wine.

While it’s cooking chop the tomato, parsley along with the capers.

Cook on medium heat for about 5 minutes on each side until it gets very opaque and tender. Remove the fish and put it in a dish.

If you need to reduce the sauce turn the heat higher for a few more minutes then add the tomato, parsley and capers.

Turn the heat off, squeeze the lemon juice over the fish, finally pour the sauce over the fish and serve hot, decorate with chopped parsley.

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