Are you craving a delicious yet light dish? Well, you’ve found it! This swordfish in white has all these qualities besides being easy to make and, above all, very quick. In just a few minutes, you’ll be ready to serve it. So look at all the good reasons to try it and repeat it often. If you love this fish, I also recommend trying my swordfish ragù, which you can use to create an outstanding pasta dish. I’ll leave the link below if you’re interested in the recipe:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 338.57 (Kcal)
- Carbohydrates 1.17 (g) of which sugars 0.01 (g)
- Proteins 39.43 (g)
- Fat 15.84 (g) of which saturated 3.60 (g)of which unsaturated 8.33 (g)
- Fibers 0.21 (g)
- Sodium 291.90 (mg)
Indicative values for a portion of 150 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 for Swordfish in White
- 1.32 lbs swordfish
- 2 leaves bay leaves
- whole black pepper
- parsley
- 0.42 cups dry white wine
- 1 tablespoon extra virgin olive oil
- salt
Tools
- 1 Pan with lid
Preparation of Swordfish in White
Rinse the swordfish slices thoroughly and pat them dry with kitchen paper. Since mine were quite large, I cut them in half.
Brush the bottom of a large pan with oil, heat it, and arrange the fish slices in it.
Then add the two bay leaves, a few whole black peppercorns, some chopped parsley, a generous pinch of salt, and drizzle with the white wine.
Put the lid on and cook over medium heat for 5/6 minutes, removing the lid in the last minute of cooking. No need to flip the slices.
Then turn off the heat and transfer the swordfish slices in white to the serving plate.
Sprinkle them with more fresh parsley, drizzle with a little raw oil, and, if desired, with a squeeze of lemon. Serve immediately, piping hot. Enjoy! Paola
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