Pesce Spada In Umido Al Vino
Nutrition
Calories: 294 kcalCarbohydrates: 12 gProtein: 35 gFat: 23 gSaturated Fat: 10 gCholesterol: 53 mgSodium: 172 mgFiber: 6 gSugar: 9 gVitamin A: 21.725 IUCalcium: 43 mgIron: 11 mg
Ingredients
- 3 tbsp extra-virgin olive oil
- 4 whole swordfish steak cleaned and dried
- 1 whole small onion minced
- 1 whole Fresh garlic cloves minced
- 3 tbsp chopped parsley
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup dry red wine
- 12 oz fresh pea shelled (frozen may be used)
- 1/4 cup canned Italian tomatoes chopped, with liquid
Instructions
- Heat the oil in a skillet large enough to hold the fish in one layer; sauté the onion, garlic, and parsley over medium heat until the edges of the onion are just turning brown.
- Add the fish and brown on both sides; add the salt and pepper.
- Pour the wine over the fish and allow to evaporate.
- Add the tomatoes and liquid, and an additional tbsp or two of water.
- Add the peas, stirring into the tomato sauce; cook for several minutes or until the peas are tender.
- Cover and cook over low heat for another 10 minutes.
- Serve hot.