Pesce spada con pomodoro e alloro
gourmet
Preparation time
3 minutiDifficulty
FacileCooking time
7 minutiServings
2Pesce spada tenero cotto con pomodoro fresco e alloro, un piatto mediterraneo saporito e aromatico, perfetto per una cena leggera e gustosa.
Ingredients
- Swordfish400 g
- Cherry tomato150 g
- Black olives50 g
- Bay leaf2 leaves
- Garlic1 clove
- Fine saltto taste
- Black pepperto taste
- Parsleyto taste
- Extra virgin olive oilto taste
Procedure
0. First of all, sauté for half a minute: peeled and lightly crushed garlic, oil and previously desalted and chopped capers, pitted olives.
1. Add the halved cherry tomatoes, finely chopped parsley, and bay leaf. Sauté over high heat for half a minute, then reduce the heat and cover. Let the sauce absorb the flavors for half a minute, without crushing the tomatoes. Add a pinch of salt and chopped parsley.
2. Finally, add the swordfish to the pan, cook over medium heat, drizzle with the cooking juices so that they are well coated with flavor, and add a little more parsley.
3. At this point, cover with a lid and cook for 1 minute, then uncovered for another 2 to 4 minutes over low heat, basting the surface constantly. The cooking time varies depending on the thickness and size of the swordfish steak.
4. The trick to making swordfish soft and not dry is to cook it briefly.
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Creation date Jan 19, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.