Once in a while, I like to propose tasty, light dishes without sacrificing the flavors and aromas of good food. In March, I posted Barley and Vegetable Soup. Today, I am suggesting another ideal recipe in order to eat light without sacrificing the palate.
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Ingredients for 2 people
6 filets of swordfish (other firm fish filet may be substituted)
2 small zucchini
2 fresh tomatoes
2 cloves of garlic
Sprig of mint
2 tablespoons of wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Remove the skin from the tomatoes and chop.
Wash and cut the zucchini into sticks. Saute' them in a pan with ½ of the oil and one clove of chopped garlic. Add the vinegar, chopped mint and salt.
Place the cooked zucchini at the center of each fish filet and create a roll.
In a pan add, the rest of the chopped garlic and sauté the fish rolls for few minutes. In the same pan, add the chopped tomatoes and warm up for a few minutes. Serve by placing the fish rolls around the tomatoes.