Stuffed Swordfish
Ingredients
8 thin slices swordfish
100g.onion
100g.peeled tomatoes
50g tuna
capers
parsley/mint
salt and pepper
olive oil
Method
Chop and mix together onion, tomatoes, tuna, capers, parsley and mint
Place four pieces of swordfish on a hoard, season and place one fourth of the filling in the middle of each.
Put the other slice on top. Press firmly.
Sprinkle with lemon juice. Pass through flour and fry to a golden colour
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