Recipes
SICILIAN PANFRIED SWORDFISH
Serves 2
- 1 tbsp olive oil
- 6-8 pitted black olives, finely sliced
- 6 button mushrooms, finely sliced
- 1-2 garlic cloves, finely sliced
- 2 x 180 gm swordfish steaks
- freshly ground salt & pepper
- ¼ cup dry white wine
- 2 tbsp freshly chopped parsley
- 8 cherry tomatoes, quartered
- ¼ cup fish stock
Heat oil in a large pan and gently saute olives, mushrooms and garlic.
Move vegies to the side and add swordfish. Season and seal on both sides. When fish is almost ready, add wine, parsley and tomatoes and reduce sauce a little.
Then remove fish and set aside on serving dishes.
Add stock and cook sauce down again. Taste for seasoning and spoon over fish.