Get Free Recipes, Coupons
and Exclusive Offers by Email
Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish
Origin: Murcia, Spain
Recipe - Seared Swordfish with Gourmet Chili Oil
4 tablespoons Extra Virgin Olive Oil
4 Swordfish Steaks, 1 1/2" thick
2 tablespoons Mallafre Gourmet Olive Oil Pressed with Guindilla Chili
1 tablespoon Shallots, diced
2 tablespoons Garlic, diced
1/8 teaspoon Crushed Red Pepper Flakes
4 tablespoons Capers, drained
1/2 cup La Explanada Manzanilla Olives Stuffed with Anchovy, coarsely chopped
5 cups Grape Tomatoes, quartered with the liquid reserved
Salt and Pepper to taste
1/4 cup Scallions, green parts only chopped for garnish (optional)
Prep Time/ Cook Time
10 minutes preparation, 20 minutes cooking on the stove.
In a large pan, heat the EVOO over medium-high heat. Meanwhile, lightly dust the swordfish with salt and pepper. Add the swordfish to the pan and sear on all sides (about two minutes per side). Remove the swordfish and set aside. Next, reduce the heat to medium-low and add the chili olive oil, garlic, shallots, red pepper flakes, capers, and olives. Cook until the shallots are translucent (about one to two minutes, being careful not to burn the garlic). Add the tomatoes with their reserved liquid and simmer for about five minutes. Add the swordfish to the mixture and cook for an additional five minutes. Garnish with scallions. Serve and enjoy!
Buy everything that you need for this recipe with one click:
Add With One Click: Gourmet Chili Oil, Capers, Anchovy Olives, EVOO, and Salt & Pepper
h2>Buy individual products that you'll need to make this recipe:
A wonderful addition to savory sauces, tapenades, and for making chicken picatta. They pair wonderfully with fish and pasta, and are so versatile that they can be minced or whole.
Size: 3.1oz/88g net - 2.1oz/60g drained (3.6fl.oz)
Origin: Zaragoza, Spain