SWORDFISH WITH HERBS
INGREDIENTS:
• 4 swordfish steaks
• 200 g tomatoes
• 1 onion
• 2 cloves of garlic
• 100 g pitted green olives
• basil, thyme, rosemary
• 1 bottle of Traluce
• flour, olive oil, salt and pepper.
SWORDFISH WITH HERBS
INGREDIENTS:
• 4 swordfish steaks
• 200 g tomatoes
• 1 onion
• 2 cloves of garlic
• 100 g pitted green olives
• basil, thyme, rosemary
• 1 bottle of Traluce
• flour, olive oil, salt and pepper.
SWORDFISH WITH HERBS
INGREDIENTS:
• 4 swordfish steaks
• 200 g tomatoes
• 1 onion
• 2 cloves of garlic
• 100 g pitted green olives
• basil, thyme, rosemary
• 1 bottle of Traluce
• flour, olive oil, salt and pepper.
Wash the tomatoes and dice them. Peel the garlic and the onion and chop them together with the thyme and the rosemary. Sauté the chopped ingredients in olive oil and when the onion has become transparent, lay the swordfish steaks in the pan after dredging them in flour. After 2 minutesadd wine, salt and pepper. Add the diced tomatoes.
Cover and cook over low heat for about 20 minutes. Just before removing from the heat, add the chopped basil and sliced olives.
Serve hot.
Wash the tomatoes and dice them. Peel the garlic and the onion and chop them together with the thyme and the rosemary. Sauté the chopped ingredients in olive oil and when the onion has become transparent, lay the swordfish steaks in the pan after dredging them in flour. After 2 minutesadd wine, salt and pepper. Add the diced tomatoes.
Cover and cook over low heat for about 20 minutes. Just before removing from the heat, add the chopped basil and sliced olives.
Serve hot.
Wash the tomatoes and dice them. Peel the garlic and the onion and chop them together with the thyme and the rosemary. Sauté the chopped ingredients in olive oil and when the onion has become transparent, lay the swordfish steaks in the pan after dredging them in flour. After 2 minutesadd wine, salt and pepper. Add the diced tomatoes.
Cover and cook over low heat for about 20 minutes. Just before removing from the heat, add the chopped basil and sliced olives.
Serve hot.
From Sauvignon Blanc grapes harvested in late August and from the warmer climate to which this variety has been transplanted, this wine is pleasant and aromatic, harmonious and balanced. Its fresh acidity and balance, in which the typical characteristics of Sauvignon are well represented, make it an excellent complement to a very particular fish. Today’s swordfish recipe is prepared with aromatic Mediterranean herbs: rosemary, thyme and basil. It has a strong, balanced personality: the liveliness of this wine respects the well-defined Mediterranean appeal of today’s fish.
From Sauvignon Blanc grapes harvested in late August and from the warmer climate to which this variety has been transplanted, this wine is pleasant and aromatic, harmonious and balanced. Its fresh acidity and balance, in which the typical characteristics of Sauvignon are well represented, make it an excellent complement to a very particular fish. Today’s swordfish recipe is prepared with aromatic Mediterranean herbs: rosemary, thyme and basil. It has a strong, balanced personality: the liveliness of this wine respects the well-defined Mediterranean appeal of today’s fish.
From Sauvignon Blanc grapes harvested in late August and from the warmer climate to which this variety has been transplanted, this wine is pleasant and aromatic, harmonious and balanced. Its fresh acidity and balance, in which the typical characteristics of Sauvignon are well represented, make it an excellent complement to a very particular fish. Today’s swordfish recipe is prepared with aromatic Mediterranean herbs: rosemary, thyme and basil. It has a strong, balanced personality: the liveliness of this wine respects the well-defined Mediterranean appeal of today’s fish.