Nutari
Grilled Swordfish with Artichoke and Caper Ragù
Meaty swordfish steaks accompanied by a savory ragù of tender artichokes, capers, and sun-dried tomatoes.
390kcal
50gProtein
11gCarbs
17gFat
3gFibre
Ingredients
- 200g swordfish steak
- 300g canned artichoke hearts, halved
- 3 tbsp sun-dried tomatoes, chopped
- 3 tbsp capers
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried thyme
- 100ml white wine
- salt and pepper to taste
- 1 lemon
Method
- Heat 2 tbsp olive oil in a pan; sauté garlic, then add artichokes, sun-dried tomatoes, capers, and thyme.
- Deglaze with white wine and simmer for 8 minutes until sauce reduces slightly.
- Brush swordfish with 1 tbsp olive oil, season with salt and pepper; grill over high heat for 4-5 minutes per side.
- Transfer ragù to a serving plate and top with swordfish steak.
- Squeeze fresh lemon juice over everything and serve warm.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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