Stuffed Swordfish
Over a year ago
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Ingredients
- 8 Thin Slices Swordfish
- 100 grams Onions
- 100 grams Peeled Tomatoes
- 50 grams Tuna (Drained)
- 100 grams Capers
- Pinch Mint, coarsely chopped
- Salt and Pepper
- Drizzle Extra Virgin Olive Oil
Accompaniment
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Method
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1
Chop and mix together onion, tomatoes, tuna, capers, parsley and mint Place four pieces of swordfish on a board, season and place one fourth of the filling in the middle of each. Put the other slice on top. Press firmly. Sprinkle with lemon juice. Pass through flour and fry to a golden colour
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