How to make the Swordfish Agghiotta:
For the sauce ' agghiotta ', soften for about 12 hours the raisins in warm water, then squeeze . Slice the onion, crushed garlic and brown in pan with oil . Then add the pine nuts, raisins, capers, olives and chopped tomatoes . Cover them and cook over moderate heat for 15 minutes.
Wash and dry the slices of fish, salt, pepatele and put in a pan, oiled . Pour over the sauce, prepared earlier, and sprinkle with chopped parsley . Put everything into the preheated oven for 15 minutes, turning the slices halfway through cooking fish . Serve hot .
Serves 4
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