Swordfish is a popular fish in Mediterranean cuisine. She is very tender, contains few bones and cooks pretty quickly. Total for 5 minutes on each side on the grill and a swordfish is ready. Serve her with Mediterranean style vegetable sauce with crushed tomatoes, onions, fennel root, basil and capers stewed in dry white wine. Bright in taste and aroma the sauce will perfectly complement the fish. Serve the dish with a glass of white wine and enjoy. Nutrition value per serving: (total 4) Calories 596, total fat 32 g., Saturated fat 8 g., Protein 58 g., carbohydrates one 4 g., fiber 4.5 g., cholesterol 195 mg., sodium 900 mg., Sugar 4 g. Share with friends: 
Time: 57 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. chopped onion (1 onion)
- 1 tbsp. chopped fennel root (1 onion)
- 3 tbsp. l olive oil
- 1 tsp chopped garlic
- 1 can weighing 0.8 kg. Canned Tomato Cream in own juice, drain the liquid
- 1 tsp coarse salt
- 3/4 tsp ground black pepper
- 2 tbsp. l chicken broth
- 2 tbsp. l dry white wine
- 0.5 tbsp. chopped fresh basil leaves
- 2 tbsp. l pickled capers, without liquid
- 1 tbsp. l (15 gr.) Butter
- 4 swordfish fillets (2.5 cm thick), approximately 1.2 kg.
- Fresh basil leaves
Recipes with similar ingredients: onion, fennel onion, garlic, plum tomatoes, broth, white wine, basil, capers, butter, swordfish
Recipe preparation:
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Sauce:
In a large skillet over medium heat, fry the onions in olive oil and fennel for 10 minutes until the vegetables are soft. Add garlic and fry for another 30 seconds. Add canned tomatoes, breaking them in a pan with a fork, salt and pepper. Simmer for 15 minutes. Add chicken broth and white wine and simmer another 10 minutes to evaporate the liquid. Add basil, capers and butter and cook 1 more a minute.
- Preheat the charcoal grill. Oil the swordfish with olive oil, salt and pepper. Fry over high heat for 5 minutes with each side until the fish is fried in the center. Do not overcook it. Pour the sauce on the bottom of the plate, put the fish on top and decorate it basil leaves. Serve hot or roomy. temperature.
