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AGGHIOTTA
DI PESCE SPADA
_______________

Sautéed Swordfish
with Tomato and Olives

Dredge the fish in the flour.

In a skillet, bring the olive oil to frying temperature.

Fry the fish fillets until golden.

Transfer the fish to a plate covered with paper towels to drain the excess oil.

In the skillet containing the oil, place the onion, garlic, and celery. Sauté until the onion is soft and translucent.

Add the capers, olives, raisins, tomato, salt, and pepper. Cook the sauce over medium heat for about 10 minutes.

Add the fish back to the skillet, and cook for few minutes.

Serve warm.

Printer friendly recipe