ENSwordfish with Aubergines
- 300 g Swordfish
- 1 aubergine
- 10 cherry tomatoes
- 10 ml virgen olive oil
- Handful of mint leaves
- Salt and pepper.
Cut the aubergine in slices lenghtwise.
Season and fry in a pan with the olive oil until golden brown.
Put on a plate and keep aside.
Cut the swordfish in cubes of 2 cm.
Heat a frying pan with some olive oil and add the fish.
Add the cherry tomatoes and check the seasoning.
Add the sliced mint leaves and sauté for a few seconds.
Serve on a plate together with the aubergines and decorate witb some mint leaves.
09
Dec
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Mar
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