Swordfish Cubes with Strawberry Tree Cream
This dish was created to highlight the noble parts of the fish, with a delicate cream that will enhance a part that is normally set aside in restaurants for purely aesthetic reasons. However, you can also make it with nice, preferably thick, slices of any type of fish.

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Difficulty: Very Easy
Cost: Very Affordable
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter

393.28 Kcal

calories per serving

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Energy 393.28 (Kcal)
Carbohydrates 7.65 (g) of which sugars 7.34 (g)
Proteins 41.73 (g)
Fat 14.81 (g) of which saturated 4.12 (g)of which unsaturated 8.91 (g)
Fibers 1.09 (g)
Sodium 261.24 (mg)

Indicative values for a portion of 250 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

1.8 lbs swordfish (or other fish)
7 oz strawberry trees (alternatively woodland strawberries)
1 clove garlic
to taste lemon thyme
to taste flour
to taste salt
0.4 cup white wine
0.6 cup milk
to taste water
to taste pepper

Tools

Cutting Board
Knife
Pan
Blender / Mixer

Preparation of Swordfish Cubes with Strawberry Tree Cream

Make sure to have thick pieces of fish, and make sure they are fresh. They are often sold cheaply because they are considered scraps by fishmongers.
Flour them
Wash the strawberry trees
Peel the garlic leaving it whole, wash the lemon thyme and prepare the white wine
Set aside 2 strawberry trees for each serving and put the rest, half of the thyme, and a glass of water in the blender and blend.
You have thus obtained the strawberry tree smoothie that we will need for the dish
In a non-stick pan, put a drizzle of extra virgin olive oil, the garlic, and a bit of thyme.
Let it sauté gently, but without burning the garlic. If you see it coloring too much, remove it and continue without it.
Cook the fish for one minute on each side then…
Adjust the salt and pepper according to your taste and….
Add the white wine to deglaze.
Let all the alcohol evaporate and turn the fish.
When all the alcohol has evaporated you can add the strawberry tree smoothie.
let it cook for 2 minutes, but halfway through very gently turn the fish.
After the time has passed, add the milk and cook for another 2 minutes with the lid on.
The fish is ready, all that’s left is to plate it.
Serve very hot, accompanied by the fruits and a sprig of thyme.
Here are the Swordfish Cubes with Strawberry Tree Cream