Swordfish with fresh tomatoes alla pizzaiola.
Today I propose a very light and tasty recipe where the flavor of ripe tomatoes and the scent of basil and oregano will accompany wonderful slices of freshly caught swordfish.
Traditional and Bimby recipe.
For this recipe, you can use any type of fish, as long as it is either in a slice or fillet. You can also use the sauce to dress pasta.
Make sure the fish is fresh, and choose nice slices, today I had swordfish.

thought for you:

Cost: Economical
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

277.15 Kcal

calories per serving

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Energy 277.15 (Kcal)
Carbohydrates 5.48 (g) of which sugars 5.03 (g)
Proteins 34.69 (g)
Fat 11.44 (g) of which saturated 2.70 (g)of which unsaturated 6.93 (g)
Fibers 3.51 (g)
Sodium 398.64 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s do the shopping

3 slices swordfish (or other slice or fillet fish)
1.1 lbs San Marzano tomatoes (ripe)
2 cloves garlic
to taste salt
to taste dried oregano
to taste chili pepper (or pepper as desired)
to taste basil

Swordfish with Fresh Tomatoes

Tools

Cutting Board
Pan
Knife
Lid

Preparation: Swordfish with Fresh Tomatoes

Traditional recipe

Make sure the fish is freshly caught, and..
Have slices served at least 1/4 inch thick.
Cut the tomatoes into small pieces, but do not mince them, and let them drain in a colander.
In the meantime, put a drizzle of EVO oil with a halved clove of garlic in a pan.
As soon as the oil is hot, place the slices of fish in and cook them for a minute on each side.
By doing so, you seal the fish and prevent it from losing its juices, avoiding it from becoming dry.
Once the fish is browned, place it in a sieve to let the excess cooking liquid drain.
Take the same pan, wipe it with a towel, and add a little more extra virgin olive oil, whole garlic or chopped according to your preference, and let it sauté.
If you like, you can add chili pepper or holy oil at this point.
As soon as the garlic is golden, add the cherry tomatoes.
A small pinch of salt and…
Cover with a lid, cooking on low heat for about 10 minutes.
At this point, remove the lid and place a wooden spoon between the pan and the lid so that excess steam can escape.
Cook for another 10 minutes, then you can add the slices of swordfish. Cook them for 2 minutes on each side, turning them very gently to avoid breaking.
At the end of cooking, sprinkle dried oregano and plenty of basil leaves here and there.
Here is the Swordfish with Fresh Tomatoes alla pizzaiola ready
Place the slices of fish between the tray and the varoma, with parchment paper underneath. Season them with a pinch of salt, pepper, and oregano.
Close the lid and set aside.
In the mixing bowl, place the garlic and oil, and flavor for 3 minutes at 230°F speed 1.
Then add the coarsely chopped tomatoes.
Chop for 10 seconds at speed 5.
Add half a teaspoon of salt and a pinch of oregano and pepper or chili pepper, according to your taste.
Place the varoma and cook for 12 minutes. varoma temperature speed 1 reverse.
At this point, remove the varoma and keep the fish warm. Place the basket instead of the measuring cup and…
Cook for 5 minutes at 212°F speed 1 reverse.
At the end of cooking, transfer the sauce and slices to a baking dish, adding plenty of basil.
Serve hot. Here is the Swordfish with Fresh Tomatoes ready.