Easy

Marinated swordfish with cherry tomatoes

Name: Marinated swordfish with cherry tomatoes
Prep time: 85 min
Cook time: 18 min
Total time: 103 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 800 g Swordfish (skinless, boneless); 360 g Cherry tomatoes (24 tomatoes); 9 g Garlic (6 g marinade and 3 g frying); 70 g Chickpea flour (estimated coating consumed); 65 ml Extra virgin olive oil (Estimated amount consumed: 40 ml fish absorption and 25 ml tomatoes; extra for frying); 5 g Parsley; 2 g Salt; 2 g Oregano; 0.2 g Bay leaf (1 leaf); 50 ml Vinegar; 50 ml Water; 5 g Cumin; 5 g Sweet paprika

Total time1 h 43 min Preparation and possible waiting 1 h 25 min · Cooking 18 min

Preparation and possible waiting: 1 h 25 min · Cooking: 18 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Swordfish, Extra virgin olive oil. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chickpea flour.

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Marinated swordfish with cherry tomatoes. Marinate in the fridge; marinade does not cook fish. Flour and oil are stated as estimated consumed amounts.

Jump to steps

1 h 25 minpreparation and possible waiting

18 mincooking

4servings

1.810 kcalwhole recipe

452 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 43 min Preparation and possible waiting 1 h 25 min · Cooking 18 min

Preparation and possible waiting: 1 h 25 min · Cooking: 18 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Spanish

Allergens

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Diet

Pescatarian

Dish type

Main course

Meal

Lunch

Preparation

Frying

Appliances

Frying pan

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Mix oregano, cumin, sweet paprika, bay leaf, vinegar and water in a bowl. Peel and chop 6 g garlic and add.
Check swordfish and cut into bite-sized strips. Add salt and coat with marinade. Cover and refrigerate for 1 hour.
Drain fish, remove bay leaf and pat lightly dry. Coat with chickpea flour and shake off excess.
Heat olive oil with the remaining crushed garlic. Fry in batches for 2-3 minutes per side depending on size until cooked through. Drain on kitchen paper.
Wash and dry cherry tomatoes. Sauté in another frying pan with 25 ml oil for 5-6 minutes.
Serve fish with tomatoes and chopped parsley. Discard raw marinade.

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Ingredients

Method

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