Swordfish with tomato and mushrooms recipe
On this occasion I am sharing an exquisite dish of swordfish with tomato and mushrooms, ideal to prepare on any occasion and above all, they are a delicious flavor that will also please all those who are not very attracted to eating fish.
This swordfish is very common in Mediterranean waters and is also known as emperor. It is an oceanic blue fish, capable of starring with a simple garnish of fresh vegetables and mushrooms, a perfect main dish. Americans call it the “steak of the sea.”
Ingredients to make Swordfish with tomato and mushrooms:
- 1 swordfish fillet (600g)
- 100 grams of mushrooms
- 100 grams of mushrooms
- 5 tablespoons of olive oil
- 2 tablespoons dried tomato
- 1 bunch of spring garlic
- 1 branch of torero
- 1 pinch of ground black pepper
- 1 teaspoon salt
How to make Swordfish with tomato and mushrooms:
- Peel and chop the spring garlic. We clean and cut the mushrooms and mushrooms into pieces. We put a frying pan on the fire with three tablespoons of oil, in them we sauté the young garlic and the mushrooms for a few minutes, season with salt and pepper and reserve.
- In the same pan, we put the emperor fillet seasoned with the rest of the oil, a few rosemary leaves and the tablespoons of fried tomato.
- Trick: The fish tends to break if it is grilled when the grill is warm, so to avoid this, we have to put it on the grill when it is very hot, as it is commonly said “almost red hot”.
- We keep the swordfish in the sauce for a couple of minutes on each side. Finally, we serve the emperor with tomato accompanied by scrambled eggs with mushrooms and young garlic.
