Swordfish with gremolata and Italian beans with chives,

Swordfish is not the easiest to get hold of, in Norway, but I have ordered fresh, vacuum packed at Meny. I have eaten swordfish a few times in several of the countries around the Mediterranean and think it tastes fantastic when properly cooked.

Gremolata with pomegranate:

1 pot parsley

1 pomegranate, seeds only

2 cloves finely chopped garlic

1 small glass of capers

2 finely shredded spring onions

2 dl mangoed thick

1 dl lemon oil

1 dl olive oil

Stir everything well together and let it stand and rest at room temperature while you cook the rest.

Italian beans:

2 tablespoons butter
10 deli onions, peeled
1 teaspoon finely chopped garlic
1 teaspoon Italian spice mix
1/2 cup breadcrumbs, possibly panko
1 dl Parmesan, grated
1 bag of fresh green beans
Salt and pepper

Brown the onion in butter, on medium heat in a sauté pan. It takes some time, so be patient. Add garlic, Italian seasoning, breadcrumbs and Parmesan. Stir well and cook over medium heat, until the breadcrumbs start to brown, about 3-4 minutes.
Boil the beans in a saucepan of water, pour off the water and stir them into the mixture in the pan. Season with salt and pepper and serve Italian beans hot.


Swordfish before frying
Swordfish before frying

Cut swordfish into steak-thick pieces. Grease them with olive oil and season with salt and pepper. Brown them on both sides on the grill or in the frying pan. 2 min. on each side tends to be fit, but it depends on the thickness.


Serve swordfish with Italian beans, gremolata, oven-baked tomatoes and optional potatoes, such as oven-baked pearl potatoes, which you can find a recipe for here.


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