Recipe courtesy of Da Emma
Straccetti di Pesce Spada
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 686
- Total Fat
- 43 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 36 g
- Cholesterol
- 103 mg
- Sodium
- 620 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 686
- Total Fat
- 43 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 36 g
- Cholesterol
- 103 mg
- Sodium
- 620 mg
Ingredients
Directions
- Slice the swordfish into 1/2 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.
