Pesce Spada All’isolana Recipe
Seared thin cut of encrusted Harpoon caught Swordfish with Parmesan Pecorino cheese over sweet roasted Peppers, Garlic, Oregano and Cherry tomato relish
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Relish
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced sweet bell peppers, minced garlic, and dried oregano. Sauté for about 5-7 minutes until the peppers are tender.
- 2
Add Cherry Tomatoes
Stir in the halved cherry tomatoes and season with salt and black pepper. Cook for an additional 5 minutes until the tomatoes are softened. Remove from heat and set aside.
- 3
Prepare the Swordfish
In a shallow dish, combine the grated Parmesan and Pecorino cheeses. Season the swordfish fillets with salt and black pepper on both sides.
- 4
Coat the Swordfish
Press each swordfish fillet into the cheese mixture, ensuring both sides are well coated.
- 5
- 6
Serve
Plate the roasted pepper and cherry tomato relish, top with the seared swordfish, and drizzle with lemon juice to taste. Serve immediately.
