Pesce spada con capperi alla calabrese (Calabrian Style Swordfish with Capers)
Ingredients
- One swordfish steak per person
- Olive oil
- Salt q.b.
- 1-2 garlic cloves peeled and slightly crushed (optional)
- For the sauce:
- The juice of one freshly squeezed lemon
- A handful of capers
- A few sprigs of parsley finely minced
- A pinch of oregano
- A pinch of red pepper flakes optional
Instructions
- Sauté the swordfish steaks in olive oil over moderate heat for about 3 minutes or so per side, until they are just lightly browned, seasoning them to taste as they cook. Remove the steaks from the skillet and keep warm. If using garlic, add it to the skillet along with the swordfish and discard it when the steaks are done.
- Add the sauce ingredients to the skillet, bring them to a simmer and let them reduce for just a minute or two.
- Nap the swordfish steaks with the sauce and serve right away.