Slices of Mediterranean Swordfish
Side dish
Fish
Easy
20 min
4 servings
ingredients
400 g CIRIO Datterini
4 slices of swordfish
70 g of pitted black olives or "Taggiasche"
15 g of capers
15 g of pine nuts
1 clove of garlic
Crushed chilly
Oregano
Extra virgin olive oil
Salt
Black Pepper
Preparation
- 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).
- Then add the olives, pine nuts and capers, sauté for a couple of minutes and add the Cirio Datterini tomatoes.
- 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.
- Turn the fish regularly to cook and absorb the flavours.
- Then serve with a pinch of oregano.
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Easy 
45 min 