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Categories:
extra-virgin olive oil flour swordfish steaks tomatoes fresh scallions garlic parsley basil capers white wine salt
Viewed: 57 - Published at: 3 years agoIngredients
- 1/2 c. extra virgin olive oil
- 1 c. flour
- 2 (10 ounce.) swordfish steaks
- 5 med.-size plum tomatoes, minced
- 1 bunch fresh scallions, minced
- 2 garlic cloves, finely minced
- 2 sprigs fresh parsley, minced
- 5 to 6 fresh basil leaves, minced
- 1/2 teaspoon capers
- 6 tbsp. dry white wine
- Salt and pepper to taste
Method
- In a large frying pan, heat extra virgin olive oil.
- Lightly flour both sides of swordfish steaks.
- Place swordfish in pan of oil and sear on both sides.
- Add in minced scallions and garlic and cook slightly.
- Add in minced tomatoes, parsley, basil, capers and salt and pepper.
- Add in white wine and cover pan, cooking till a fork can easily pierce the center of the fish, about 10 min.
- Don't overcook.
- Serves 2.
