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.


Hint:
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
Add
2 onions, sliced
Cook, stirring frequently, until the onions are browned.
Add
1/2 kilo tomatoes, quartered
100 g tomato paste
Simmer for 15 minutes.
Add
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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