Swordfish in a double boiler: from good siciliana, I had to have one of the first recipes of this site with swordfish, strictly catch in the Strait of Messina. This is, After grilling, the most simple to implement: very few ingredients, only extra virgin olive oil, Salt, garlic and oregano. I'm used, Obviously, a top quality swordfish. Despite the simplicity, though, the result is all about because taste and softness of the fish remain unchanged, with the plus a tasty and delicious sauce. With this recipe I would also break a lance in favor of the use of garlic in the kitchen, lately just sets: in traditional recipes can be crucial, without considering its remarkable healing properties. The secret is, as with everything, the measure. And a quality like the Nubia red garlic or Sulmona.
Ingredients for 4 people:
- 4 slices of swordfish cut into at least two centimeters
- Nubia red garlic clove
- extra virgin olive oil
- Salt, just enough
- oregano, just enough
Heat a saucepan half-filled with water and placing a heat-resistant dish or a pan. Pour into the pot a drizzle of extra virgin olive oil and arrange the four slices of swordfish.
Salt the fish, put on each slice two or three slices of garlic sprout private and sprinkle with dried oregano. Cover the dish with a lid which covers it, so the steam doesn't escape and let Cook over medium high for about 15 minutes. When it is cooked, the fish will become white and above you will be formed a creamy substance.
To give a touch of color to the plate – and a little’ of acidity – I recommend to serve it with the salad simple tomato seasoned with extra virgin olive oil, salt and oregano. Bon appétit!