Swordfish alla messinese
Vincenzo's Plate · ♥ 1.2K likes · 31K views · 10 min video
Read about steak in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole red or chili peppers (as transcribed)
- 3 whole swordfish steaks
- 7 whole Kalamata olives
- 1 tbsp capers
- 3 cloves garlic cloves
- 300 g cherry tomatoes
- chopped parsley
- extra virgin olive oil
- salt
- pepper
Cut the cherry tomatoes in half lengthwise, or in four if large.
The ingredients
Set a large pan over low heat with a generous amount of extra virgin olive oil; add a little splash of water before the oil gets hot.
Oil, a splash of water and crushed garlic
Add the cherry tomatoes straight away; their juice also protects the garlic.
Tomatoes in, and never fewer of them
Add half the chili to flavour the oil, keeping half for the end.
Half the chili to flavour the oil
After a few minutes, press the tomatoes gently to release their juice.
Pressing the tomatoes for juice
Press the pitted Kalamata olives by hand to release their juice and add them with the washed capers.
Olives and capers
Make space and lay in the swordfish steaks; salt them, add a generous amount of pepper, and cover.