Recreating a recipe from Italian master chef Luigi! The unexpected combination of swordfish and cinnamon creates a gently profound flavor in this sauté. Enjoy authentic Italian cuisine at home!
Ingredients
Main Ingredients (4 servings)
- Swordfish 600g
- All-purpose Flour (to coat)
Seasonings
- [A] Olive Oil 1/3 cup
- [A] Onion 1/2
- [A] Parsley 1-2 tbsp
- [A] White Wine 1/2 cup
- [A] Heavy Cream 2 tbsp
- [A] Bay Leaf 1
- [A] Cinnamon 1 tbsp
- [A] Salt and Pepper (to taste)
Steps
- Pat the swordfish dry with paper towels.
- Season both sides of the swordfish with salt and pepper to taste.
- Just before searing, lightly coat both sides of the swordfish with all-purpose flour and tap off any excess.
- In a pot, heat 1/3 cup olive oil and sauté the finely chopped 1/2 onion and finely chopped 1-2 tbsp parsley slowly. This is the key to a gentle flavor!
- Place the flour-coated swordfish on top of the sautéing onions and sear lightly on both sides. Cook slowly over low heat to prevent the vegetables from burning.
- Once browned, add 1/2 cup white wine to burn off the alcohol, and add 1 bay leaf.
- Add 1 tbsp cinnamon.
- Finally, add 2 tbsp heavy cream and simmer briefly. Your dish is ready!
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