Swordfish with Green Pepper: Easy Recipe
Ingredients
- 1 slice Swordfish from 1000 g
- 2000 g Coarse Salt
- 200 g Belgian Endive
- 1 Shallot
- 1 tbsp. Green Pepper
- 1 tbs. Cornstarch
- 1 tbsp. Olive Oil
Instructions
- Place the swordfish steak in a baking dish on a layer of coarse salt. Cover it completely with salt and bake at 250° for half an hour.
- Finely slice the shallot and wilt it in a saucepan with oil and a little water. Add the endive cut into strips, pour in half a cup of water, cover and cook over low heat for 15 minutes.
- Whisk everything together and put the sauce back on the stove. Dissolve the cornstarch in a little water and add it to the sauce, stirring with a whisk until the sauce is smooth.
- Remove the fish pan from the oven, free it from the coarse salt crust, slice it into six slices, and serve it drizzled with the endive sauce, to which you will have added crushed green pepper.
Notes
For an even more aromatic touch, you can replace some of the water with white wine when preparing the sauce. This will add a velvety note and intensify the flavors. Remember to crush the green pepper just before adding it to the sauce to preserve its fresh, pungent aroma.