Ingredienti per Pesce spada con uvetta e pinoli
- cipolla
- farina
- olio
- palombo
- patate
- pepe
- pesce spada
- pinoli
- pollo
- prezzemolo tritato
- sale
- salsa di soia
- soia
- uvetta sultanina
- vino bianco
- zenzero
Preparazione della ricetta
Come preparare: Pesce spada con uvetta e pinoli
La ricetta Pesce spada con uvetta e pinoli
originates from the Mediterranean region, where the combination of sweet and savory flavors is a staple in many recipes. This dish is often served in upscale restaurants, where the freshness of the ingredients and the simplicity of the preparation shine through. The delicate flavor of the swordfish pairs perfectly with the sweetness of the sultana raisins and the nutty taste of the pine nuts, creating a unique and delicious culinary experience.
- Preheat the oven to 200°C (400°F). Season the swordfish fillets with salt, pepper, and a squeeze of lemon juice.
- In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the sliced onions and cook until they are translucent and caramelized.
- Meanwhile, cook the diced potatoes in boiling water until they are tender. Drain the potatoes and set them aside.
- In the same skillet used for the onions, add the pinoli and cook until they are lightly toasted.
- Spread a layer of the caramelized onions and toasted pinoli at the bottom of a baking dish. Arrange the swordfish fillets on top of the onions and pinoli.
- Sprinkle the diced potatoes and a handful of sultana raisins over the swordfish. Drizzle with a bit of white wine and soy sauce.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the swordfish is cooked through.
<liToRemove from the oven, sprinkle with a sprinkle of fresh parsley and a pinch of salt. Serve immediately.
Per maggiori dettagli o varianti vai alla ricetta completa.
