Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, sautéed swordfish with rosemary. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Sautéed Swordfish with Rosemary is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Sautéed Swordfish with Rosemary is something that I have loved my entire life.

Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish. Heat your large skillet on medium to high heat.

To get started with this recipe, we have to prepare a few components. You can have sautéed swordfish with rosemary using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sautéed Swordfish with Rosemary:

1. Prepare 2 fillets Swordfish
2. Prepare 1 Pepper (whole)
3. Get 1 Salt
4. Take 1 Flour
5. Take 1 Rosemary
6. Prepare 5 tbsp Olive oil
7. Prepare 50 ml Sake

Heat your large skillet on medium-high to high heat. Add in the oil and get it nice and hot, until it shimmers. A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.

Instructions to make Sautéed Swordfish with Rosemary:

1. Here's the swordfish.
2. Season the swordfish with salt and pepper. Use a pepper mill to make coarsely ground pepper.
3. Dust the swordfish evenly with flour.
4. Place the rosemary on top of the swordfish and start heating the oil in a skillet.
5. Sauté the swordfish with plenty of oil.
6. When they are lightly brown on the surface, discard the excess oil. Add the sake and flambé.

For his last dish of the series Gino cooks locally caught swordfish with rosemary sauteed potatoes and tangy gremolata. Catch up now on the ITV Hub: https://. Sauté swordfish and then gently flake cooked fish with a fork then toss with pasta, tomatoes, capers, olives, fresh lemon juice, and flat-leaf parsley. Top seared swordfish steak with bread crumbs sautéed in butter or olive oil. Add capers and sauté until fragrant.

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