Küchentipps mit Frank Oehler – Pulpo-Zubereitung (April 2019).
Juicy swordfish fillet, black olives, sweet and fruity cherry tomatoes, fleur de sel and fresh basil are just a few of Cornelia Poletto's grilled swordfish with seasoned tomatoes.
SWORDFISH WITH ROAST TOMATOES
PREPARATION TIME: approx. 30 minutes
INGREDIENTS (FOR 4 PORTIONS):
600 g swordfish fillet
, 9 tbsp olive oil
, 40 g black olives (pitted),$config[ads_text] not found
Fleur de Sel
black, pepper from the mill
For the seasoned tomatoes:
2 bunch of spring onions
, 1 clove of garlic
, 500 g cherry tomatoes,
3 tbsp olive oil
, 3-4 tablespoons of passed tomatoes (pack)
, Fleur de Sel
, 2-3 teaspoons of Poletto's Tomatenzauber (special spice mixture, contains orange peel, cinnamon, rosemary, etc.) (to order via www.1001gewuerze.de)
, 1 bunch of basil
Cut 1 fish fillet into slices approx. 11/2 cm thick. Refrigerate. Brush the grill pan with about 1 tbsp oil. Chop olives and finely purée with remaining 8 tablespoons of oil in an electric chopper. Pass through a fine sieve and put aside.
2 For the seasoned tomatoes, wash the spring onions, clean and cut into rings. Peel garlic, slice. Halve cherry tomatoes.
Fry 3 spring onions and garlic in hot olive oil. Add tomatoes and sauté for about 4 minutes while panning. Stir in the tomatoes. Season with fleur de sel and tomato spice mixture. Peel basil leaves and chop. While lifting.
4 Grill pan very hot. Grill swordfish on each side for 1-2 minutes. Salt and pepper. Serve with the tomatoes. Drizzle with the olive puree.
490 kcal, 32 g protein, 35 g fat, 7 g carbohydrates
Here you can download the recipe:
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