Swordfish with Tomatoes & Capers
Ingredients - Serves
1 chopped onion
3 tablespoons Savina Olive Oil with Basil
2 cloves minced garlic
2 x 400g cans Mayor Peeled Tomatoes
1 teaspoon Savina Mediterranean Sea salt
3/4 teaspoon freshly ground Savina black pepper
2 tablespoons chicken stock
2 tablespoons Savina White Wine
1/2 cup chopped fresh basil leaves
2 tablespoons Savina capers, drained
1 tablespoon unsalted butter
4 fresh swordfish fillets
Fresh basil leaves
Method

For the sauce, cook the onions in the oil in a large saute pan on medium-low heat for 10 minutes, until soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more. Heat the grill or use a heavy-bottom based griddle pan. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature. 

Handpicked Capers in aged Wine Vinegar
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Chardonnay D.O.K. Gozo
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Sea Salt
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