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Pan-broiled Swordfish

di Academia Barilla

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Pan-broiled Swordfish
40 minutes


Main course


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

Preparation 30 minutes preparation + 10 minutes cooking
1. 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

2. Mix all the ingredients thoroughly

3. Cut the swordfish into slices 1/16” thick, spread with the filling and roll the slices into roulades held closed by a toothpick

4. Heat the oil in a pan over medium heat, add the swordfish rolls and cook until brown on both sides

5. Salt and allow to cook for another 5 minutes covered by the tomato sauce flavored with the roughly torn basil

6. Leave the swordfish rolls in the sauce for 5 minutes over low heat to take on additional flavor and serve piping hot

7. The remaining tomato sauce can be used to dress spaghetti