NEW: PESCE DI SPARDA GRILIGATA CON SALATA

(10 Minute Luncheon dish) Swordfish with Salad and Ricotta

 

Serves 4

 

Ingredients

• 3 firm ripe roma tomatoes, seeded and finely diced
• 50 g small rocket leaves, stemmed and washed
• 50 g hard, grating ricotta ascante (salted? and aged?)
• 4 x 1.5 cm thick slices fresh sword fish, 150 g each
• Salt
• Olive oil
• Lemon, for serving

 

Method

 

Have the salad ingredients ready for the moment the fish is cooked.

Heat a heavy frying pan. Oil the fish lightly on both sides. Cook the fish in a single layer, lightly browning the first side for 1 ½  minutes. Carefully turn each piece over using 2 fish spatulas and cook for 30 seconds on the second side.

Carefully lift fish out of the pan so it doesn’t break, onto warmed plates. Season with salt and pepper. Immediately top with tomatoes, rocket leaves and grate the cheese over the top.

Serve at once with lemon on the side.

 

© Copyright Elise Pascoe 2008