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Sicilian Swordfish
Difficulty: Medium
Preparation: 5 min
Cooking: 5 min
Doses for: 2 people
Cost: Hight


  • 2 Swordfish steaks
  • 12 Cherry tomatoes
  • 1 “Tropea” onion
  • 40 g of Green olives
  • Extra virgin olive oil
  • Salt
  • Capers
  • Fresh pine nuts


Finely chop the onion into wedges, sauté over medium heat in a pan with a drizzle of extra virgin olive oil, add the cherry tomatoes. Stir and add the desalted capers, the pitted olives and a few thyme leaves. Add salt and cook for 5 minutes

Apart wash and dry the swordfish, add it to the sauce and cook it for another 5 minutes. Blend with wine. Don't forget to turn the swordfish to cook it on both sides.

In a separate pan toast the pine nuts and then add them to the swordfish. Let it flavor a few minutes and serve ... in the moonlight!

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