Seafood salad (3) (Insalata di Pesce (3))
Instructions
Remove the skin of the fish and cut it into cubes, then salt, pepper and cook it to steam for 10 minutes.
Bake, steam for 5 minutes the tomatoes then Peel perini, remove the seeds and chop.
Wash the salad and stracciarla with your hands.
Bring in 1 fish terrine, salad, tomatoes, pine nuts and basil.
Adjust salt and pepper and drizzle with vinegar and with 5 tablespoons of olive oil.
Ingredients and dosing for 4 persons
- 4 pieces of swordfish (from 150 g pieces)
- 1 head of red salad
- 1 tablespoon of pine nuts
- 1 tablespoon of chopped basil
- 4 perini tomatoes
- 5 tablespoons of olive oil extra virgin
- 1 tablespoon of wine vinegar
- Salt
- Pepper