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Slices of Mediterranean Swordfish

Side dish



20 min

4 servings


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
Extra virgin olive oil
Black Pepper

  1. 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).
  2. Then add the olives, pine nuts and capers, sauté for a couple of minutes and add the Cirio Datterini tomatoes.
  3. 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.
  4. Turn the fish regularly to cook and absorb the flavours.
  5. Then serve with a pinch of oregano.
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