INGREDIENTS FOR 5 PEOPLE
2 slices of swordfish (approx 7.05 oz)
7.075 oz of monkfish
a handful of capers and green olives, cut in halves
2 anchovies in oil
3 sweet peppers in strips
1 small red onion and 2 cloves of garlic to be fried in generous Sardinian extra virgin olive oil
juice of 1 lemon
1/2 glass of marsala
water to pleasure
a generous handful of parsley
some small tomatoes cut into slices without their seeds
PROCEDURE
cooking procedure is simple in a non stick pan for approx 15/18 minutes at moderate heat with all the above mentioned ingredients.
1) Cut the swordfish into small pieces, monkfish is a smooth and fresh filet, therefore it will be soon melted in the sauce, small onions, garlic and sweet peppers will produce with extravirgin olive oil, marsala wine and water
2) Lemon juice will be add both on raw fish and also while cooking it
The purpose is to obtain a juicy flavoured fish sauce
3) Cut the olives in halves, add the cappers, anchovies cut to small pieces
4) Carefully mix with a wooden spoon and cook for approx 18 minutes at moderate heat. During the last minutes of cooking , add some slice of cherry tomatoes without their seeds and some fresh minced parsley to flavour
a handful of capers and green olives, cut in halves
2 anchovies in oil
3 sweet peppers in strips
1 small red onion and 2 cloves of garlic to be fried in generous Sardinian extra virgin olive oil
juice of 1 lemon
1/2 glass of marsala
water to pleasure
a generous handful of parsley
some small tomatoes cut into slices without their seeds
