Ingredients and doses for 4 people
4 slices of swordfish weighing 150/200 g each
60 ml of extra virgin olive oil
1 clove of garlic
2 anchovy fillets
100 ml of dry white wine
80 g of pitted green olives
salt and pepper
Brown the garlic with half the oil over a low heat in a large pan.
Cook the slices of swordfish over high heat on both sides for about 4 minutes. Salt and pepper.
Keep the fish warm and remove the oil and garlic.
Wet the pan with the wine and let the half evaporate; add the olives, the chopped anchovy fillets, a pinch of salt and pepper and the chopped parsley; remove the pan from the heat and complete the seasoning with the remaining oil. Mix.
Pour the hot sauce over the slices of the sword.
Time of realization: 12 minutes