Fish entree - lactose intolerants and celiacs safe
4 slices of sword fish, 1/2" thick
20 Italian capers, packed in salt, rinsed and finely chopped
1/2 lemon, juice
1 garlic clove, not peeled
4 tbsp extra virgin olive oil
1/4 cup dry white wine
2 tbsp chopped fresh parsley
In a large skillet, warm olive oil and sautee garlic and capers for about 2 minutes, then discard garlic.
Arrange sword fish in the skillet and cook for about 2 minutes per side. Pour wine and let alcohol evaporate, then add lemon juice.
Season with salt, sprinkle with parsley and cook for another minute.
Serve immediately with salad or sauteed (or steamed) vegetables or both.
This recipe serves 4.
- Use Italian salted capers for a few reasons: they're better, they are bigger and being salted and rinsed means that they won't release other tastes in the dish you're preparing.
- You can use tuna fish or cod or swai fish.
- You can add 2-3 peeled San Marzano and a few Italian dry cured black olives.