Tag: Swordfish

Swordfish recipe with vegetable salad – Italian Cuisine

Ingredients

2 slices of swordfish 1 cm thick
100 g green beans
50 g red onion
40 g vinegar
10 red and yellow cherry tomatoes
5 passion fruits
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 2 people

For the swordfish recipe with vegetable salad, cook the sword slices in a pan with a drizzle of oil and a pinch of salt, for 1-2 minutes per side. Remove it from the pan; dab it with a sheet of kitchen paper, if you want to remove the excess grease.
Dice the onion and collect it in a saucepan with the vinegar and 5 tablespoons of water. Let it simmer for 3 minutes from the boiling; turn off and let cool.
Peel the beans and scald them in boiling salted water for 4 minutes, cool them in cold water and drain them. Finally, open them in half lengthwise. Cut the tomatoes into wedges and remove the seeds. Open the passion fruits and collect the pulp in a small bowl.
Blend it with 2 tablespoons of oil and strain it with a sieve, to remove the seeds. Collect the beans and the tomatoes in a bowl, then season with a little passion fruit sauce. Serve the swordfish with a drizzle of oil and pepper and accompany it with the vegetables, the diced onion and the remaining sauce.

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Recipe Carpaccio of swordfish and asparagus with raspberry sauce – Italian Cuisine

Ingredients

400 g carpaccio of swordfish
50 g raspberries
40 g hazelnuts
8 pcs asparagus
White wine vinegar
fresh coriander
salt
extra virgin olive oil

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of swordfish carpaccio and asparagus with raspberry sauce, blend the raspberries with 1 tbsp
of vinegar, 2 tablespoons of oil and a pinch of salt, obtaining a sauce. Peel the asparagus to remove the toughest final part, peel the stems, then slice them very finely, using the mandolin or potato peeler, so as to make ribbons. Place the swordfish carpaccio spread out on the plates, spread the asparagus ribbons on top, the chopped hazelnuts, a few coriander leaves and drops of raspberry sauce.

Sauté recipe with swordfish – Italian Cuisine

Ingredients

750 g broth (including nut)
350 g parboiled rice
300 g swordfish pulp, clean of scraps and skins,
onion
cloves
salted capers –
black olives
parsley
laurel
lemon
dry white wine
extra virgin olive oil
salt
black pepper in grains

Duration: 40 min

Level: Middle

Dose: 6 people

To prepare sauté with swordfish, pat half onion with some cloves, then sauté it in a saucepan, in a drizzle of hot oil, flavored with a bay leaf. Add the rice, bask on a high heat, add the hot broth, cover and put in the oven at 200 ° for about 20 '(or until all the liquid has been absorbed). Meanwhile, chop the swordfish flesh, sauté in a pan, in a veil of hot oil, sprinkle with a finger of wine, add a tablespoon of capers rinsed with salt, a handful of olives, the rice cooked in the oven and sauté all of this very quickly on a very lively fire; season with a pinch of salt, a generous grinding of pepper, a bunch of parsley leaves, peeled, washed, drained, finely chopped and the grated peel (only the carefully brushed yellow part) of half a lemon; transfer the sauté to the serving dish and serve immediately, very hot: the use of parboiled rice allows you to obtain a sauté just al dente.