Over sword with zucchini

Swordfish with Zucchini – a delicious and simple recipe to prepare

Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Number of servings: 2

Treat yourself and your loved ones to a savory dinner with this swordfish and zucchini recipe, a dish that combines the unmistakable flavors of the sea with the delicacy of fresh vegetables. Swordfish, with its juicy texture and unique taste, is an excellent choice for a quick yet delicious meal.

Recipe history:
Swordfish is considered a luxury ingredient on tables around the world due to its refined taste and meaty texture. This recipe has evolved over time, becoming a perfect combination of fresh fish and seasonal vegetables, offering not only an appealing visual aspect but also an explosion of flavors. Zucchini, with its fine texture and sweet taste, perfectly complements the fish, creating a healthy and filling dish.

Ingredients:
- 1 slice of swordfish (approximately 200-250 g)
- 2 tablespoons of extra virgin olive oil
- 2 medium ripe tomatoes
- 4-5 dried plums
- A sprig of fresh or dried lovage
- Salt, pepper, curry to taste
- 2 medium zucchinis

Preparing the zucchinis:
1. Start by washing the zucchinis well. Cut them into thin slices, about 1 cm thick. This will allow for even and quick cooking.
2. In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the zucchini slices and gently toss to coat them well with oil.
3. Add a few tablespoons of water over the zucchinis and cover the skillet with a lid. Let them cook for about 25 minutes, stirring occasionally. The zucchinis will become tender and absorb the flavors from the pan.

Preparing the swordfish:
1. While the zucchinis are cooking, prepare the swordfish. In a separate skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add the swordfish slice and let it sear for 5-7 minutes on each side. Make sure it is cooked evenly. You can check if it’s done by ensuring that the meat flakes easily with a fork.
3. Meanwhile, slice the tomatoes and add them to the skillet, along with the halved dried plums. These will add a sweet-tart flavor to the dish.
4. Sprinkle salt, pepper, and curry according to your taste. Also, add the lovage sprig, which will provide a wonderful aroma. Let everything simmer for 15-20 minutes until the tomatoes turn into a delicious sauce.

Plating:
1. Once the zucchinis and fish are ready, take two deep plates and add a layer of zucchinis from the skillet.
2. Carefully place the swordfish slice on top of the zucchinis, making sure to include the tomato and plum sauce on top.
3. Garnish with a few fresh lovage leaves for an extra touch of color and flavor.

Serving suggestions:
This recipe pairs perfectly with a glass of dry white wine or fresh lemonade. For an extra burst of flavor, you can add a green salad with lemon dressing, which will perfectly complement the texture of the fish and zucchinis.

Tips and useful advice:
- If you want to add a touch of spiciness to the dish, you can sprinkle some dried chili pepper over the fish before cooking it.
- Always check the freshness of the swordfish; the flesh should be firm and have a shiny appearance.
- Substitute dried plums with dried apricots for a different note of sweetness.

Nutritional benefits:
Swordfish is an excellent source of protein, omega-3, and B vitamins, making it ideal for a healthy diet. Zucchini is rich in fiber and antioxidants, helping to maintain digestive health and control weight.

Frequently asked questions:
- Can I use another type of fish? Yes, you can replace swordfish with salmon or tuna, but the cooking time may vary.
- How can I store leftovers? Keep leftovers in an airtight container in the fridge, consuming them within 2 days.
- Can I bake this recipe? Absolutely! You can place the fish and zucchinis in a baking dish and bake them for 25-30 minutes at 180°C.

Enjoy your meal! This swordfish with zucchini recipe is not only delicious but also a healthy choice, perfect for a quick and satisfying dinner.