World Cuisine

  • 4 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 celery stick, sliced
  • 2 tablespoons sultanas
  • 1 bay leaf
  • 3 tablespoons pine nuts
  • 2 garlic cloves, sliced
  • 4 swordfish steaks, about 2.5 cm (1 inch) thick
  • plain flour, seasoned with salt and pepper, for coating
  • 150 ml (¼ pint) dry white wine

Heat half the oil in a large, heavy-based frying pan over a low heat. Add the onion, celery, sultanas and bay leaf and cook for 8–10 minutes until soft and golden. Stir in the pine nuts and garlic and cook for a further 2 minutes. Remove to a dish.

Heat the remaining oil in the pan over a high heat. Turn the swordfish steaks in the seasoned flour to coat on both sides. Add to the hot oil and cook for 3 minutes on each side until golden brown.

Return the onion mixture to the pan and pour in the wine. Boil vigorously for 2 minutes. Serve immediately.

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