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Swordfish with tomatoes, olives and capers

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

swordfish steaks. 4
capers in vinegar, 2 tbsp
cherry tomatoes, 16
black olives, a handful
garlic, 2 cloves
parsley, a small bunch
salt and pepper
olive oil

PROCEDURE

Chop the garlic, olives, parsley and tomatoes and rinse the capers.
Stir fry the garlic with 2 tbsp of olive oil, add the fish and cook it for a couple of minutes on one side.
Then turn it on the other and add vegetables, pepper and salt to taste.
Cook for 4 to 5 minutes until cooked (don’t over cook the fish to avoid it getting dry).
Enjoy drizzled with olive oil.

Thanks to: My Little Italian Kitchen

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