Swordfish with Zucchini, Almonds & Capers

A quick and easy recipe to make, perfect for a light lunch.

Ingredients (4 people)

• 4 swordfish steaks

• 2 zucchini

• 2 spring onions

• 1 clove of garlic

• 1 handful of capers

• 1 handful of sliced almonds

• ½ glass of white wine

• 1 chili

• Basil

• Marjoram

• Extra virgin olive oil EVOO

• Salt and pepper

Preparation:

Fry the garlic with oil and chilli. Add the sliced zucchini and sauté them for a few minutes.

Turn off the heat, season with salt and perfume with a few basil leaves.

Chop the spring onions and fry them with a drizzle of oil along with the capers and marjoram.

Add the swordfish, sautè it on both sides, blend with the white wine and cook.

Add salt and pepper only at the end.

Serve with the zucchini and complete with the almonds, quickly toasted in a pan.

Wine
Chardonnay or Trebbiano