Straccetti di pesce spada

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves1
  • DifficultyEasy
170g swordfish
3 tbsps plain flour
1 1/2 tbsps extra-virgin olive oil
2 cloves garlic
1/2 tsp roughly chopped chillies
Pinch salt
60ml white wine
3/4 cup Italian cherry tomatoes
1/3 cup black olives
1 cup fresh rocket
1) Slice the swordfish into 3.5 by 5cm strips. Dust with flour and toss to evenly coat.

2) In a medium skillet, heat the olive oil with garlic and chilies. 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 colour, add the white wine.

3) 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 rocket.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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