Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sautéed swordfish with rosemary. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
White wine marinated grilled swordfish, topped with a drizzle of rosemary and lemon infused olive oil. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat.
Sautéed Swordfish with Rosemary is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Sautéed Swordfish with Rosemary is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sautéed swordfish with rosemary using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sautéed Swordfish with Rosemary:
- Take 2 fillets Swordfish
- Get 1 Pepper (whole)
- Make ready 1 Salt
- Prepare 1 Flour
- Make ready 1 Rosemary
- Prepare 5 tbsp Olive oil
- Take 50 ml Sake
Spoon over individual servings of fish, and serve immediately with lemon wedges. Grilled Swordfish With Rosemary is a delicious recipe. Take a small bowl and mix olive oil, remaining rosemary and lemon juice. Transfer fish to another dish on a paper towel, discarding the marinade.
Instructions to make Sautéed Swordfish with Rosemary:
- Here's the swordfish.
- Season the swordfish with salt and pepper. Use a pepper mill to make coarsely ground pepper.
- Dust the swordfish evenly with flour.
- Place the rosemary on top of the swordfish and start heating the oil in a skillet.
- Sauté the swordfish with plenty of oil.
- When they are lightly brown on the surface, discard the excess oil. Add the sake and flambé.
Sauté swordfish and then gently flake cooked fish with a fork then toss with pasta, tomatoes, capers, olives, fresh lemon juice, and flat-leaf parsley. Top seared swordfish steak with bread crumbs sautéed in butter or olive oil. Flip fish and transfer swordfish to oven to finish cooking. Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in center. Alternately thread fish, potato, tomatoes, and onion onto rosemary skewers.
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