Straccetti di Pesce Spada
- Total:
- 25 min
- Prep:
- 15 min
- Cook:
- 10 min
- Yield:
- 1 serving
- Level:
- Easy
Ingredients
- 5 1/2 ounces swordfish
- 3 tablespoons all-purpose flour
- 1/8 cup extra-virgin olive oil
- 2 cloves garlic
- 1/2 teaspoon roughly chopped chile peppers
- Pinch salt
- 1/4 cup white wine
- 3/4 cup Italian cherry tomatoes
- 1/3 cup black olives
- 1 cup fresh arugula
Directions
Slice the swordfish into 1/2 by 2-inch strips. Dust with flour and toss to evenly coat. In a medium skillet, heat the olive oil with garlic and chile peppers. Remove the garlic when golden brown. Shake off the excess flour from the swordfish strips and carefully place into hot olive oil. Season with salt and when the fish is golden in color, add the white wine. Let the wine reduce a little and then add the tomatoes. Reduce the tomatoes for approximately 3 minutes and add the black olives. Place on large plate and serve with fresh arugula.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
