Grilled swordfish with confit tomatoes and pinenuts

Name: Grilled swordfish with confit tomatoes and pinenuts
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2
Cuisine: Italian
Ingredients: 250 grams of swordfish; 30 grams of pine nuts; oil to taste; salt to taste; sugar to taste; provencal herbs to taste; 3 cloves of garlic; cherry tomatoes to taste

When summer comes, you long for simple, tasty and far from greasy dishes. First of all, because you don't want to spend a long time at the stove, and in the second place because you don't want to feel heavy after lunch. This recipe is the perfect answer to these needs: a light and savory delicacy made with fresh swordfish, ripe tomatoes and crunchy pinenuts.

Ingredients

Protein

38g

Carbohydrates

Fat

24g

Fiber

* approximate values per serving

Information

15 minutes Total time

90 minutes Active time

Serves 2 persons

Preparation

Cut your fresh tomatoes in half, arrange them on a baking tray, season them with salt, brown sugar, herbs and extravirgin olive oil. Bake for 1.30h at 140°. Toast the pinenuts in a nonstick pan. Season the swordfish with extravirgin oil and a pinch of coarse salt. Grill it over a high heat. Serve with your confit tomatoes and the toasted pinenuts.

Tips

Don't forget to pair your swordfish with a good white wine if possible from Sicily, such as an Alcamo.

Trivia

The fishermen from Calabria and Sicily use to pronounce some sentences in Greek while they catch the fish. This habit comes from an ancient tradition coming actually from Greece.