Swordfish with Pistachio

Swordfish with Pistachio

By
Raoul Reperi
Difficulty: 
Low
Quantity: 
1 serving
Cost: 
Low
Prep Time: 
10 min
Total Time: 
25 min
Season: 
All

Do it by yourself

Ingredients

100g swordfish
2 italian zucchini
3 cherry tomatoes
1 carrot
1 tomato
1 clove garlic
1 spring onion
Prepared red onion
1 pinch red hot chili peppers
2 tablespoon grated pistachio
Salt
Balsamic vinegar
Extra virgin olive oil

Wine recommendation

Matching food and wine can be an extremely complex and involved process or an activity only for gastro-bores, according to one's point of view.


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How you make it

  1. Take the zucchini and chop ends off. Slice in half, cut lengthways and then into small pieces. Repeat for carrots.
  2. Take 3 cherry tomatoes and slice into quarters. Then cut tomato in half and de-seed one half. Chop tomato into small pieces
  3. Peel garlic and cut in half
  4. Put half of the garlic into frying pan on heat and add little bit of olive oil and chilli pepper
  5. Add carrots and toss in saucepan, remove garlic, then add zucchini and tomato. Leave to cook on heat
  6. Add red onion (NOTE: Prepared red onion – cook sliced red onion in hot water with vinegar and a little bit of sugar in the microwave for a few seconds) and turn off heat. Put vegetables into bowl
  7. Take swordfish and cut a thick fillet
  8. Sprinkle salt and extra virgin olive oil on plate and massage into swordfish
  9. Heat saucepan and once hot enough, place swordfish in (should sizzle and smoke when placed in) leave fish on one edge to cook for roughly one minute, then turn until all edges have been cooked
  10. Seal sides of fish by placing it flat down in the saucepan
  11. Take fillet out of saucepan and roll in pistachio so all edges are covered
  12. Finish cooking the fish by placing it in the microwave for 2-3 minutes on max power or cook it in the oven for 10-15 minutes
  13. Take a clean plate, and arrange vegetables on the bottom, place swordfish on top, season the way you like and enjoy!