June 24, 2016
2 thick swordfish filets, skin on (may substitute with sea bass)
1 cup flour
3 tbsp Sultan brand Extra Virgin Olive Oil
1/3 cup onions diced
1 cup canned tomatoes, diced
1 tsp garlic cloves, sliced thin
1/3 cup Wild Garden Turkish Quick Marinade
salt & pepper
1Salt and pepper fish. Dredge in flour, shake to remove any excess.
2Heat 1 tablespoon of extra virgin olive oil in large skillet on medium high.
3Sauté fish for 2 minutes, or until golden brown. Flip, and cook other side for 2 minutes. Remove and set aside.
4Add remaining extra virgin olive oil to pan and cook onions until translucent.
5Add tomatoes and marinade into onions and cook 1-2 minutes until flavors have combined.
6Return fish to tomato mixture and finish cooking until desired temperature.
7Serve with potatoes or a crusty bread. Enjoy!!