Swordfish with Basil
A light and aromatic seafood dish where the freshness of basil complements the meaty texture of swordfish.
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Wine pairing
The firm texture and mild sweetness of swordfish pair ideally with structured whites or light rosés that echo Mediterranean herbs.
Recommended: Etna Bianco DOC — a volcanic Sicilian white with minerality and freshness that highlight the basil and lemon.
Alternatives: Vermentino di Gallura DOCG, Cerasuolo d’Abruzzo DOC (rosé)
Ingredients
- 4 swordfish steaks (150 g each)
- Juice of 1 lemon
- 25 g Mazza Freeze Dried Onions
- Salt and pepper to taste
Equipment Needed
Grill pan, Mixing bowl
Method
- 1.
Heat oil in a grill pan.
- 2.
Cook swordfish for 3–4 minutes per side.
- 3.
Combine lemon juice and chopped basil; drizzle over fish.
- 4.
Serve immediately.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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