Ingredients:
- 1 tablespoon of Jalapeño chili powder (n° 5)
- 600 g fresh swordfish steak
- Fresh parsley
- 400 g peeled borretane onions
- 1 tablespoon peeled almond flakes
- 1 dl dry white wine
- Juice of half a lemon
- Flour, as needed
- Extra virgin olive oil
- Salt and pepper, to taste
To prepare the swordfish steak with Jalapeño chili, start by heating a drizzle of extra virgin olive oil in a large pan. Add the peeled borretane onions and a pinch of salt, cooking over high heat until lightly browned. Then, deglaze with a splash of dry white wine, lower the heat, cover with a lid, and let cook for about 20 minutes or until the onions are tender and fully cooked.
Meanwhile, prepare the swordfish. In a plate, mix some flour with salt and pepper. Dredge the swordfish steaks in the flour, making sure to coat both sides evenly. In another pan, heat a drizzle of extra virgin olive oil over medium-high heat. Add the swordfish steaks and squeeze the juice of half a lemon on top. Cook the fish for about 5 minutes per side until golden and crispy on the outside, while keeping the inside tender and juicy.
As the swordfish cooks, chop a few leaves of fresh parsley. Once the fish is done, sprinkle a bit of Jalapeño chili powder over the steaks to give the dish the right amount of spiciness without overpowering the delicate fish flavors.
Once both preparations are ready, cut the swordfish into 4 portions and place each steak in the center of a plate. Arrange the borretane onions next to the fish, and drizzle some of their cooking juices over the steak to enhance its flavor. Finally, garnish with a few fresh parsley leaves and a slice of lemon for a touch of freshness. Serve immediately to enjoy this dish at its best, with well-balanced and refined flavors.
