Pesce/Seafood-Fish, Secondi: Carne e Pesce
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Swordfish stew in orange flower

Swordfish stew in orange flavour
(serves 4)

4 slices of swordfish of about 7.05 ounces (200 gr).each
all purpose flour
1 garlic clove
1 shallot
½ glass white wine
3 tablespoons of pitted black olives
1 orange juice
1 grated orange rind
4 tablespoons extra virgin olive oil
salt
pepper
fresh salad

Cut the swordfish into large dices and flour it. Heat oil in a large pan, add the swordfish and cook it on high heat for about 5 minutes, and put it in a dish. Slice the shallot, crush the garlic with a fork and add them into the cooking pan of the fish, add salt and pepper. Add the olives, the dices of fish and grated orange rind. After about 2 minutes, pour the wine and the orange juice. Cook over high heat for 3 or 4 minutes, watching not to to reduce too much the sauce. Serve with fresh salad.

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