Swordfish in foil
Instructions
Wash the mussels and clams.
Let them open a lively fire in a pan with 3 tablespoons of olive oil and a clove of garlic.
Shelled shrimp, wash, dry and season in a pan with two tablespoons of olive oil for a few minutes.
In the same Bowl, add the mussels and clams not shelled, coarsely cut tomatoes, peppers cut into strips, some chopped basil leaves, red pepper and mussels filtered liquid.
Cook for 5 minutes.
Wash the fish slices, dry and cook in a pan with a little oil for 5 minutes on both sides.
Arrange on aluminum foil, add salt and pepper.
Distributed over the mussels, clams and shrimps.
Sprinkle with fresh parsley chopped and sprinkled with a little olive oil.
Close the bag and cook in preheated oven at 200 degrees for about 10 minutes.
Place the foil on the serving dish, just dischiudetelo and bring it straight to the table.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
, Verdicchio Dei Castelli Di Jesi "classic" DOC, Regaleali Bianco IGT Sicilia.
