Sauteed Swordfish with Rosemary

1. 1

   Here's the swordfish.

2. 2

   Season the swordfish with salt and pepper.

3. 3

   Use a pepper mill to make coarsely ground pepper.

4. 4

   Dust the swordfish evenly with flour.

5. 5

   Place the rosemary on top of the swordfish and start heating the oil in a skillet.

6. 6

   Saute the swordfish with plenty of oil.

7. 7

   When they are lightly brown on the surface, discard the excess oil.

8. 8

   Add the sake and flambe.

* Per serving · 4 servings · Values may vary.

No additional tips available.