How To make Grilled Swordfish with Orange, Onion and Toma

Pasta with swordfish ragout - recipe

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The pasta with swordfish ragout is a Mediterranean-style dish using calamarata pasta with a sauce made of swordfish, tomatoes, garlic and capers… it’s a must try! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android

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Start by preparing the tomatoes: remove the vine and cut in half. Remove the skin from the edge of the swordfish steak - use a knife to slice it off - then chop into cubes: first cut into strips, then into small cubes. Finally, chop the parsley, discarding any large stems. It’s time to cook!
Sauté the garlic in the extra virgin olive oil; when it turns light brown, add the tomatoes - the garlic can be removed later, if you prefer, once the flavour is released; add the capers – I’m using capers in vinegar, if you’re using capers in salt remember to rinse off the salt before using – a pinch of salt and ground pepper. Now cook for about 15 minutes. In the meantime, cook the pasta: add coarse salt to the boiling water and drop in the pasta; it resembles the shape of calamari rings, hence its name “calamarata”. Cook the pasta for half the cooking time, then drain and add to the sauce, so that it absorbs all the flavours as it finishes cooking. Before draining, reserve some of the pasta cooking water and add one ladleful at a time until the pasta is cooked. All that’s left to do now is cook the swordfish, just a couple of minutes. Same method: a little oil, a clove of garlic, to be removed later, and sauté until slightly brown. When the oil has absorbed the garlic flavour, add the diced swordfish and a little white wine, let it evaporate, remove the garlic, then add the swordfish to the pasta. The pasta will be cooked in a minute, so sprinkle with parsley and adjust with salt and pepper, if needed. And while it finishes cooking, let’s see together the ingredients needed for this recipe!

Ingredients
For 4 servings
- ¾ lb (320 g) of calamarata pasta
- 14 oz (400 g) of cherry tomatoes
- 1 clove of garlic
- 1 heaping tbsp (10 g) of capers in vinegar
- 1 ⅓ tbsp (20 g) of extra virgin olive oil
- 1 pinch of salt
- pepper to taste

For the swordfish
- ⅔ lb (300 g) of swordfish
- 1 clove of garlic
- ⅔ tbsp (10 g) of extra virgin olive oil
- 1 ⅓ tbsp (20 g) of white wine
- 1 pinch of salt
- pepper to taste
- 3 sprigs of parsley

Olive Crusted Swordfish Steaks With Juicy Tomato Salad- Toby's BBQ Corner aka Roettgen Braai Master

Just awesome

Ingredients:
400 gr black olives
250 gr mini Romana tomatoes
1 spring onion
2 tbsp olive oil
salt
pepper
1 tbsp vinegar
basil
half an orange peel
200 gr buffalo mozzarella
1 swordfish steak (500 gr)


Have fun watching it.

Tobias

Please find a list of BBQs and accessories I currently use below.
The links are called affiliate links and if you click on them and buy from there, I will get a small commission. Of course, this does not increase the cost to you at all, but it would help and support the channel.
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Anbei noch diverse Grills und Grillsachen die ich nutze.
Dies sind sogenannte Affiliate-links, soll heißen, wenn du die anklickst und etwas kaufst bekomme ich eine kleine Provision. Für euch entstehen dabei selbstverständlich keine Mehrkosten. Wo ihr die Produkte kauft, bleibt natürlich euch überlassen. :)
Ich würde mich über eure Unterstützung freuen.

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Swordfish Agrodolce Recipe - Home & Family

Bring Italy to your kitchen with Nick Stellino's perfectly seared Swordfish Agrodolce.
Get more Home & Family Recipes here:

Daisy Cooks - Grilled Swordfish with Eggplant & Chorizo Relish, Chilean Tomato Salad with Aji

No copyright infringement intended. Just sharing the love of Latin cooking.

Best and easiest swordfish recipe for a special celebration!

#italianfood #sicilianfood #sicilianrecipes

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Swordfish Involtini

Rolling up thinly sliced pieces of swordfish and stuffing them with all sorts of goodies and then cooking them in a molten tomato sauce is probably one of ten tastiest recipes Ive tried. Thank you Savatore Pepe, bloody alright I say! Click here for the recipe;