Ma's recipe for Grilled Grouper with Mustard Sauce has become very popular.
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.
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
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
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.
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.