Posts Tagged ‘Swordfish’

Serves 2

200g swordfish steak (sushi quality)
juice of half a bergamot, plus grated zest
1 spring onion (optional)
salt and pepper
2 tbsp extra virgin olive oil
mint leaves for garnish

Mix together the finely diced swordfish, the grated bergamot zest and the olive oil, season with salt and pepper to taste.

Swordfish has a quite intense “raw” flavour, so if you want to disguise it a bit, add the juice of the bergamot and the finely sliced spring onion as well.

Spoon the mix into two small chef’s rings and press down until firm, then place in the fridge until it’s time for serving.

Place the rings on the serving dish, remove them and garnish with a few mint leaves. You may drizzle some extra olive oil to taste.

A tasty way to enjoy swordfish

Serves 4

4 Swordfish Steaks 200gr each
200gr Cherry Tomatoes from Pachino
Extra Virgin Olive Oil
2 Fennels
1 Garlic Glove
20gr Taggiasche Olives
100gr Chopped Wild Fennel
Salt
Freshly Ground Black Pepper

Remove the skin from the swordfish, wash and finely slice the fennel. Wash the cherry tomatoes and cut in half. Heat 4 tablespoons of extra virgin olive oil in a pan with the crushed garlic clove. Add the tomatoes and after a minute or so add the olives.

Remove the sauce from the pan, add the steaks and cook for a couple of minutes (make sure you do not overcook the fish or it will get a tough consistency).

Add salt and pepper, then add the wild fennel to the sauce and put back in the pan. Cook for another minute, then serve very hot topped with the sauce and a side of fennel dressed in oil and vinegar.