Braised swordfish

Braised swordfish

Pesce spada alla ghiotta

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 thin slices fresh swordfish, about 60g each
4 tablespoons olive oil
1 onion, finely chopped
500g polpa di pomodoro or chunky passata
salt
pepper

The stuffing

Quantity Ingredient
5 tablespoons fresh breadcrumbs
30g salted capers, soaked, drained and chopped
50g pitted black olives, chopped
2 tablespoons olive oil
4 tablespoons orange juice

Method

  1. To make the stuffing, mix all the ingredients together and season with pepper to taste.
  2. Lay the slices of swordfish on a surface and divide the stuffing mixture between them. Roll up tightly to enclose the filling and secure with wooden cocktail sticks.
  3. Heat 3 tbsp of the olive oil in a large frying pan, add the swordfish rolls and fry gently, turning carefully, until brown on all sides. Remove from the pan, and set aside. Add a little more olive oil to the pan and fry the onion until soft. Add the tomato pulp and cook gently for 20 minutes. Season with salt and pepper to taste.
  4. Place the fish rolls in the sauce, and heat gently for 5 minutes to let the flavours mingle. Serve the braised swordfish rolls at once. Green beans are a suitable accompaniment.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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