Swordfish with fried sauce
4 servings
35 minutes
Swordfish with fried sauce is a dish inspired by Spanish culinary traditions, where the simplicity of ingredients combines with depth of flavors. This recipe originates from coastal regions where fresh fish has always been the foundation of local dishes. The tender meat of swordfish is infused with a rich sauce made from roasted flour, fish broth, and aromatic sherry, creating a harmonious blend of silky texture and light spiciness. The onion base adds a sweet note to the sauce while capers contribute a subtle tang that enhances its complexity. The dish is served hot with a side of fresh vegetables or potatoes. This exquisite yet accessible recipe embodies Mediterranean culinary tradition where every detail plays a role in creating an unforgettable taste.
1
In a non-stick pan, fry the flour until brown, stirring constantly, and set aside.
- Wheat flour: 1.5 tablespoon
2
In a large skillet, heat corn oil. Place the steaks in it and fry for 5 minutes on each side, then remove the fish from the skillet and set aside.
- Swordfish: 1 kg
- Corn oil: 250 ml
3
Drain most of the oil, leaving just enough to fully cover the bottom, but no more. Add the sliced onion and cook until translucent, stirring occasionally (about 5 minutes).
- Corn oil: 250 ml
- Onion: 2 heads
4
Mix the roasted flour into the oil in the pan, then gradually add the fish stock and sherry in small portions (you can skip the sherry — it's a matter of taste and availability). Season with salt and pepper to taste and continue cooking, stirring constantly, for a few more minutes.
- Wheat flour: 1.5 tablespoon
- Fish stock: 175 ml
- Sherry: 2 tablespoons
- Ground white pepper: to taste
- Sea salt: to taste
5
When the sauce starts to thicken, add the fish and simmer on low heat for 5 minutes without boiling. Stir in the capers, and when they are heated, serve the dish.
- Swordfish: 1 kg
- Capers: 1 tablespoon
