Stewed swordfish bites, a tasty and refined main course, ideal for preparing even when you have guests and want to serve an original yet simple dish.
Stewed swordfish bites can be prepared in advance and then heated just before serving.
For this recipe, we used fresh swordfish, but you can easily use frozen, defrost it, dry it well, and then proceed as in the recipe.
If you want to use a less expensive fish for this recipe, you can replace it with perch.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for stewed swordfish bites:
- 1.5 lbs swordfish
- 1 onion (medium)
- 1 clove fresh garlic
- 7 oz cherry tomatoes
- 2 tbsps capers
- 4 tbsps extra virgin olive oil
- 1/4 cup dry white wine
- as needed all-purpose flour
- as needed fine salt
- as needed black pepper
- as needed hot chili pepper (optional)
- as needed chopped parsley
Tools for stewed swordfish bites:
- 1 Pan
- 1 Knife
- 1 Cutting Board
Steps for preparing and cooking stewed swordfish bites:
Peel the onion (you can use the classic blonde one or, if you prefer a more delicate flavor, the red onion from Tropea), cut the onion in half, and then slice it thinly.
In a large pan, put the extra virgin olive oil, the garlic clove, and the previously sliced onion along with a piece of hot chili pepper if you like, turn on the stove and cook for 5 minutes, so the onion wilts well.
While it cooks, wash the cherry tomatoes well, dry them, cut them into 4 parts, add them to the onions, stir well, and add the well-drained capers, salt, and cook for a few minutes.
Remove the skin from the swordfish, then cut it into slices about 3/4 inch thick and then into strips about 1/2 inch wide, and then into pieces to get the bites.
Dry it well and coat it in flour, remove the excess flour, and put the swordfish in the pan, increase the heat, and brown the fish, deglaze with white wine, salt, and pepper.
Cook until done, adding a little hot water if necessary, it should leave a nice sauce.
The cooking time is about 15 minutes.
Tips:
If there are any leftover swordfish bites, you can chop them into smaller pieces and use them to dress pasta, a real treat.
