Straccetti di Pesce Spada
- 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
Slice the swordfish into1/2 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 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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