Swordfish with onion and white wine
6 servings
30 minutes
Swordfish with onions and white wine is an exquisite dish of Spanish cuisine that captivates with the combination of the delicate taste of fish, caramelized onions, and the subtle aroma of white wine. Historically, this recipe originated in coastal regions of Spain where fresh fish has always held a central place on the table. A light flour coating creates a crispy crust, while frying in corn oil gives the fish a golden hue. The addition of white wine during cooking enhances the dish's flavor, imparting softness and sophistication. This dish pairs perfectly with a side of fresh vegetables or a light salad. It makes an excellent choice for a festive dinner or cozy family lunch, delighting with its exquisite taste and richness of textures.
1
Clean, rinse, and dry the fish. Cut it into 6 steaks. Then lightly season with salt on both sides, coat in flour, and shake off the excess.
- Swordfish: 1 kg
- Salt: to taste
- Wheat flour: 50 g
2
Heat corn oil in a pan. Fry the fish in batches until golden brown. Remove the cooked fish from the pan and set aside.
- Corn oil: 450 ml
- Swordfish: 1 kg
3
Pour 3 tablespoons of corn oil from the pan into a clean pot and heat it. Slice the onion thinly lengthwise and add it to the hot oil. Cook on low heat, stirring occasionally, for 5 minutes, then pour in the wine and simmer without boiling for 10 minutes.
- Corn oil: 450 ml
- Onion: 2 heads
- Dry white wine: 175 ml
4
Add the fish to the pan and continue cooking for another 10 minutes until done. Serve immediately.
- Swordfish: 1 kg