Recipe for Swordfish Alla Scogliera
Enjoy the fresh taste of the sea with the recipe for Swordfish Alla Scogliera, enriched with mussels, clams, and a touch of lemon freshness. A rich and elegant dish ready in just 20 minutes.
Instructions
- Start by cutting the swordfish into four slices of about 200 g each and lightly coat them with flour.
- Melt the butter in a large pan and sauté the swordfish slices until they become golden on both sides. Once ready, transfer them to a baking dish and keep them warm.
- In the same pan, add a little more butter if necessary and sauté the finely chopped onion with a touch of garlic until it becomes translucent.
- Add the shrimp, mussels, and clams to the pan, letting them cook for a few minutes until the shellfish shells open.
- Deglaze with white wine and wait for the alcohol to completely evaporate before adding the diced tomatoes, chopped parsley, salt, and pepper to taste.
- Let the sauce cook for about 10 minutes so that the flavors blend well.
- Pour the prepared sauce over the swordfish in the baking dish and serve hot.
Notes
For a special touch, add a sprinkle of grated organic lemon zest to the sauce before pouring it over the swordfish; this will give the dish a unique freshness that pairs perfectly with the taste of the sea.