Straccetti di Pesce Spada

1. 1

   Slice the swordfish into1/2 by 2-inch strips.

2. 2

   Dust with flour and toss to evenly coat.

3. 3

   In a medium skillet, heat the olive oil with garlic and chile peppers.

4. 4

   Remove the garlic when golden brown.

5. 5

   Shake off the excess flour from the swordfish strips and carefully place into hot olive oil.

6. 6

   Season with salt and when the fish is golden in color, add the white wine.

7. 7

   Let the wine reduce a little and then add the tomatoes.

8. 8

   Reduce the tomatoes for approximately 3 minutes and add the black olives.

9. 9

   Place on large plate and serve with fresh arugula.

10. 10

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

11. 11

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.