mercoledì 5 giugno 2013

Pesce spada sciué sciué

In Neapolitan Sciué Sciué means easy, fast and quick!

I love cooking fish in a very easy way to keep all juices and nutritional facts intact.

Swordfish is low carb but full of protein with an unmistakable, meaty and firm flavour.

2 slices of swordfish
15 cherry tomatoes
1 garlic clove
olive oil
parsley stalks

Prepare a marinade with olive oil, ginger, the garlic clove chopped and some tabasco drops into a shallow dish and mix well. Add the swordfish, turning to coat, and leave to marinate for 10 min.

Set a skillet on the stove over high medium heat. Drain the swordfish and discard the marinade, when the skillet is very very hot, put the fish into the pan and lower the heat.

Add the cherry tomatoes sliced, the salt and cook for 6, 7 min each side (time needed depends on slice thickness).

Garnish with parsley stalks and olive oil.

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