in Italy

Italialadys Pesce spada in umido

updated

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Ingredients for 4 servings:

  • 4 slice(s) fish fillet(s) (swordfish fillets)
  • 5 tomatoes, diced
  • 2 onions, finely chopped
  • ½ bunch basil, chopped
  • 1 cup flour
  • 1 lemon(s)
  • salt and pepper
  • some oil
  • ½ jar white wine
  • 2 tbsp green olives, pitted, sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Swordfish with tomatoes

Drizzle the fish fillets with lemon juice, season with salt and pepper, and coat in flour. Heat the oil in a pan and fry the fillets. Remove from the pan and set aside. Sauté the onions in the oil until translucent, add the diced tomatoes and white wine, and sauté for about 5 minutes. Season with salt and pepper. Add the basil and olive slices to the sauce. Place the fish on top and let it rest for a while with the heat off.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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