Herbed swordfish (2)
Instructions
Brown garlic and shallot in the oil with chopped herbs and cilantro; Add the fish and cook for 3 minutes per side to fire.
Deglaze with the wine, season with salt and cook for another 5-6 minutes, turning.
Place the fish in the hot dishes; thicken the broth with a little flour, pour it over the fish and serve.
Ingredients and dosing for 4 persons
- 800 g of slices of swordfish
- 2 tablespoons of olive oil extra virgin
- 25 cl of white wine
- 1 handful of marjoram leaves
- 6 leaves of sage
- 5 leaves of basil
- Parsley
- Coriander seeds
- 1 shallot
- 1 clove of garlic
- Unrefined sea salt