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Shopping ListRecipe: Pan-broiled Swordfish
Ingredients for 4 people
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- 1 1/2 pounds swordfish
- 2 cups bread crumbs
- 12 ounces tomato sauce
- 3 1/2 ounces black olives
- 1 tablespoon capers
- 1 sprig parsley
- hot red pepper to taste
- 3 1/2 tablespoons extra virgin olive oil
- salt to taste
- 1 small bunch of basil
Le Ricette
Pan-broiled Swordfish
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
ITALIAN REGION
Calabria
Calabria
Ingredients for 4 people
1 1/2 pounds swordfish
2 cups bread crumbs
12 ounces tomato sauce
3 1/2 ounces black olives
1 tablespoon capers
1 sprig parsley
hot red pepper to taste
3 1/2 tablespoons extra virgin olive oil
salt to taste
1 small bunch of basil
Ingredients
Preparation 30 minutes preparation + 10 minutes cooking
Place the bread crumbs in a bowl with the pitted and chopped olives, the capers, which have been rinsed if necessary, and the chopped parsley, salt, hot peppers and two tablespoons of water.
Mix all the ingredients thoroughly.
Cut the swordfish into slices 1/16” thick, spread with the filling and roll the slices into roulades held closed by a toothpick.
Heat the oil in a pan over medium heat, add the swordfish rolls and cook until brown on both sides.
Salt and allow to cook for another 5 minutes covered by the tomato sauce flavored with the roughly torn basil.
Leave the swordfish rolls in the sauce for 5 minutes over low heat to take on additional flavor and serve piping hot.
The remaining tomato sauce can be used to dress spaghetti.
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