Swordfish Scaloppine with Citrus, a dish that can be prepared in just a few minutes and with great speed. Ideal for those with little kitchen experience who still want to create an impressive recipe. Perfect for important events, especially as a main course to serve on Christmas Eve. The citrus adds a refreshingly fresh taste and an intoxicating aroma that fills not only the kitchen but the whole house. My recommendation is not to overcook the slices, so do not exceed the recommended times; otherwise, they risk drying out. All fish should be cooked very briefly.
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- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz swordfish
- 1 orange juice and zest
- 1 lemon juice and zest
- to taste flour
- to taste salt
- to taste chopped pistachios
Tools
- 1 Pan non-stick
- 1 Cutting board
- 1 Knife sharp
- 1 Plate
- 1 Parchment paper
Preparation
Take the swordfish out of the fridge and bring it to room temperature. Divide it, remove the skin, and slice it.
After thoroughly washing an untreated orange and lemon, grate the zest. Pat the fish slices with a paper towel and flour them. Pour the extra virgin olive oil into a non-stick pan and place the slices on top.
Sauté them over medium-high heat and after turning them, add the grated citrus peel, leaving a teaspoon aside. Drizzle with the juice of both and sprinkle with chopped pistachios, keeping the heat high. They should cook for a total of only 10 minutes.
Distribute the scaloppine on plates and sprinkle with the cooking juices.
Serve our Swordfish Scaloppine with Citrus, immediately but not before dusting with the remaining grated zest and a pinch of chopped pistachios.
Advice
The swordfish scaloppine can be stored for one or two days in the refrigerator, but inside an airtight container.
Avoid plastic as it is toxic; glass or ceramic is better.
Do not exceed the cooking times, or the slices may dry out.
