Friday, October 11, 2013

Anna Sultana's Fried Swordfish in Caper Sauce, Maltese Style

I'm happy to see that I've posted something you like.
But even a good recipe can become boring.

So, here's another of Ma's recipes for serving fish with a sauce.
This recipe is for swordfish.
Swordfish is in another of Ma's top fish recipes - Grilled Swordfish.
Hope you've tried it, too.

Swordfish is like grouper.
A hard to find and large fish.
No problem - just get some mackerel or tuna steaks.

Or you can also use skinless, boneless chicken breast.
Which is always available, and is often on sale.

You can also serve the sauce in a gravy boat.
Some folks don't like capers.
Maybe they would like the mustard sauce?
It's easy to make both.

                        Fried Swordfish in Caper Sauce   

Serves 4 

Caper Sauce

In a medium pot over low heat heat
4 Tablespoons olive oil
2 onions, sliced
Cook, stirring frequently, until the onions are browned.
1/2 kilo tomatoes, quartered
100 g tomato paste
Simmer for 15 minutes.
100 g capers
salt and pepper to taste

Fried Swordfish

Combine on a plate
1/2 Cup flour
salt and pepper

Cut into slices across the bone
1 kilo swordfish
Dip the slices into the seasoned flour.
Fry the slices in hot oil until golden brown.

Place swordfish in a serving platter.
Pour the caper sauce over the swordfish.

Serve with a salad and pan-fried potatoes.
Or not.
A favourite starch (rice, pasta, etc.) and a cooked vegetable are also good.
And would soak up more of the sauce - either caper or mustard.

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