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Swordfish with Lemon

Atún con salsa de tomate a las hierbas


  • 6 Swordfish steaks(2 cm thick)
  • 3 cloves garlic
  • 1 tablespoon capers
  • 50 g pitted black olives
  • ½ cup olive oil
  • 2 lemons juice
  • 1 lime
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped oregano
  • Salt
  • Pepper


Remove the skin and the bone from the Swordfish steaks, the result will be four medallions for each slice, season and put them in a bowl.

Drizzle with half the olive oil and let marinate for half an hour.

In a bowl, arrange peeled garlic cloves and add the remaining oil and lemon juice, then mix well. Incorporates capers, black olives, parsley, oregano, pepper and salt. Mix all the compost and put it in a saucepan.

Heat the pan with low heat, but don’t let boil, then put it away. Heated in a pan a little more oil and fry the medallions for 3 minutes on each side, drain and serve on plates.

Next add the sauce in a sauceboat still and add lime slices.