Swordfish Provençal-style, olive oil from Provence PDO
Ingredients
For
4
personnes
- 600 g of swordfish
- 1 clove of garlic, crushed
- 10 cl of white wine
- 2 tomatoes
- 2 tablespoons + 1 teaspoon of olive oil from Provence PDO
- ½ teaspoon of herbes de Provence
- 1 shallot
- Salt, pepper
Tip
Serve immediately with Chinese noodles or tagliatelle, over which you have poured a little of the sauce that accompanies the fish. Choose a Provence olive oil PDO (intense flavour) for its herbaceous, raw artichoke flavours, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf.Or choose an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan variety, Picholine…
Instructions
- Mix together the white wine, the crushed garlic clove, salt, pepper, herbes de Provence and 2 tablespoons of PDO Provençal olive oil. Coat the swordfish (which has been placed in an airtight container) with this mixture and leave to marinate in the fridge for 30 minutes.
- Meanwhile, peel and finely chop the shallot. Set aside. Wash the tomatoes, then dice them into small cubes. Set aside.
- Pour 1 teaspoon of olive oil into a frying pan and fry the shallot for 2 minutes. Then add the diced tomato, fry for 3 minutes, and then add the swordfish pieces and the marinade. Cook the fish for 2 minutes on each side.
- Serve immediately with Chinese noodles or tagliatelle, over which you have poured a little of the sauce that accompanies the fish.
Tip
Serve immediately with Chinese noodles or tagliatelle, over which you have poured a little of the sauce that accompanies the fish. Choose a Provence olive oil PDO (intense flavour) for its herbaceous, raw artichoke flavours, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf.Or choose an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan variety, Picholine…
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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