Swordfish all'anconetana
P R O F I L E
275
Chilled 4°C
1 Portion
From Raw
Stage 1
- 01:50
- 100 %
- 30 %
R E C I P E
| 1 | tbs | Olive Oil |
| 1 | tbs | Green Olives (pitted) |
| 1 | tbs | Caperberries |
| 60 | g | Tomato Sauce |
| 10 | g | Basil (picked) |
| 5 | g | Oregano (picked) |
| 1 | pcs | Tropea Onion |
| 100 | ml | Apple Vinegar |
| 150 | g | Swordfish |
| 2 | pinch | Salt & Pepper |
| Ingredients | ||
| Brown the olives and capers with a drizzle of olive oil, add the tomato sauce, oregano and basil, simmer for 10 minutes. Season with salt and pepper to taste. Keep it aside. Cut the Tropea onion in wedges and cook them in the apple vinegar till soft. Keep them aside. Place the fish on the tray. |
| 1. Food Preparation |
| Cook as per oven profile. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray. Trim the swordfish in bigger cubes and season them with salt and pepper. Plate the cubes on top of the sauce and garnish with the onions. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
