Swordfish cut

Ingredients

for 4 people

480 gr. of swordfish
4 lettuce hearts
200 gr. of cherry tomatoes
dry white wine, sesame seeds, fresh basil
extra-vergine olive oil, salt, pepper, sugar as necessary

Method

Shred the lettuce and slice the cherry tomatoes.
Saute all in a pan with little oil.
Sprinkle with some white wine and a spoonful of water and let everything cook for 3-4 minutes.
Add the sesame seeds, a pinch of sugar, salt and pepper to your taste.
Grill the swordfish for 4 minutes on each side and salt it while cooking.
Make sure you have the fish well cooked outside, but it must be rosy inside.
Now cut it into rather thick slices and form a crown with them on the serving dish.
In the middle, place the sauteed vegetables, decorate with extra-vergine olive oil.

Marco’s secret

“…Before cooking the swordfish, marinate it in an emulsified sauce made with olive oil, little lemon juice, few drops of apple vinegar, salt, pepper, minced parsley and origan.”

Suggested Wine

Langhe Arneis 2018 Cristina Ascheri