Fried swordfish steak is very easy to prepare, and the fish is tender, juicy and incredibly tasty when cooked in two stages: first, fry the portions in a pan, and then bring them to readiness in the oven. Regular pan frying can make it too stiff on the outside.
It is necessary
- - 2 lemons;
- - 1 bunch of thyme;
- - 1 red pod of hot pepperoni;
- - 3 tablespoons of olive oil;
- - 2 cloves of garlic;
- - 4 swordfish steaks (150 g each);
- - salt, white pepper.
Instructions
Step 1
Pour boiling water over the lemons, blot with a towel and use a grater to remove 1 tablespoon of zest from them. Slice the lemons into 5mm thin slices.
Step 2
Cut the pepperoni pod in half lengthways and remove the seeds. Rinse the halves and chop finely. Rinse the thyme, shake off the water, finely chop two tablespoons of the leaves.
Step 3
Heat one tablespoon of olive oil in a skillet. Place the zest, pepperoni and herbs in a skillet. Peel the cloves of garlic and pass through a press.
Step 4
Fry everything with constant stirring over low heat for about two minutes, then remove the pan from heat and place in a warm oven, wiping it off with a paper towel.
Step 5
Wash fish steaks and pat dry. Season with salt and sprinkle with freshly ground white pepper. Heat the remaining olive oil in a skillet and fry the fish pieces in it until golden brown over medium heat, 2-3 minutes on each side.
Step 6
Then remove the fish from the pan, wrap it loosely in foil and place in a warm oven preheated to 180 ° C.
Step 7
Divide the lemon wedges in portions into a skillet and fry for 3-4 minutes on each side. Remove the foil swordfish and place on plates along with the toasted lemon slices.
Step 8
Spoon the pepperoni and thyme mixture over the fish steaks and spread evenly. Decorate the steaks with the remaining thyme leaves. Serve the noodles or fries as a side dish.
