Saffron-infused Swordfish Medallions
Equipment
- medium skillet
Ingrediënten
- 1 tablespoon olive oil
- 2 tablespoons finely chopped onion
- 1 garlic clove finely chopped
- 1 tablespoon finely chopped green frying peppers
- 2 tablespoons peeled and finely chopped tomato
- 1 bay leaf
- 2 tablespoons brandy
- ¼ cup chicken broth or vegetable broth
- Kosher or sea salt
- Freshly ground black pepper
- ⅛ teaspoon grated or ground nutmeg
- Several threads of saffron
- ¾ pound swordfish cut into 1½-inch chunks
Instructies
- Heat the olive oil in a medium skillet over medium heat.
- Add the onion, garlic, and frying pepper.
- Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the chopped tomato and bay leaf.
- Cook until the tomato is softened and releases its juices, about 2 to 3 minutes more.
- Stir in the brandy, broth, salt, pepper, nutmeg, and saffron.
- Cook for an additional 5 minutes, allowing the flavors to meld.
- (The sauce can be prepared in advance and reheated before adding the swordfish.
- )
- Add the swordfish chunks to the skillet, ensuring they are evenly coated with the sauce.
- Cover and cook for 10 minutes, or until the swordfish is cooked through and flakes easily with a fork.
- Remove the bay leaf before serving.
- Serve the saffron-infused swordfish hot.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this saffron-infused swordfish with a medium-bodied Spanish Rioja or a crisp Albariño. The acidity and herbal notes in these wines complement the delicate flavor of the saffron sauce while enhancing the richness of the swordfish.Nutritional Information
Calories: 220 kcal | Carbohydrates: 5 g | Protein: 25 g | Fat: 10 g | Fiber: 1 g | Sugar: 1 g
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