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We hope you got benefit from reading it, now let’s go back to sautéed swordfish with rosemary recipe. You can cook sautéed swordfish with rosemary using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Sautéed Swordfish with Rosemary:
- Get 2 fillets of Swordfish.
- Prepare 1 of Pepper (whole).
- Prepare 1 of Salt.
- Get 1 of Flour.
- Take 1 of Rosemary.
- Get 5 tbsp of Olive oil.
- Use 50 ml of Sake.
Steps to make Sautéed Swordfish with Rosemary:
- Here's the swordfish..
- Season the swordfish with salt and pepper. Use a pepper mill to make coarsely ground pepper..
- Dust the swordfish evenly with flour..
- Place the rosemary on top of the swordfish and start heating the oil in a skillet..
- Sauté the swordfish with plenty of oil..
- When they are lightly brown on the surface, discard the excess oil. Add the sake and flambé..
It stands up really well to pan-roasting, so that's exactly what we do here. We start off with browning one side of the fish for a few minutes and then immediately flipping the fish over to its other side and transferring the pan into a hot oven. Swordfish's mild flavor allows a wide variety of possible seasonings and sides. Predictably, just about anything you like with a steak will go well with swordfish. To me, there's nothing better than this simple Spanish taste memory of swordfish and peppers or a delicious Niçoise salad topped with freshly-sautéed swordfish instead of the usual canned tuna.
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