Hotels & Restaurants in UAE
Swordfish Fillet on Crisp Pita
Steam the greens for several minutes. Meanwhile, in a pan, heat a tablespoon of olive oil and add a pinch of chili pepper. To this, add the greens, saute for 5 minutes and salt to taste. Using a 6 cm diameter cutter, cut the pita into 4 circles 1 cm thick. Brush the bread with oil and frill it to a golden color. With the same cutter, cut the swordfish into 4 circles. Cook the fish in a pan with olive oil for a few minutes. Add salt and pepper. Place a circle of pita on each plate. Arrange some of the sauteed greens on top, then a thin slice of tomato and finally the swordfish. Finish with a drizzle of olive oil and serve with traditional Greek dips.
Ingrediants:
Pita bread, Wild Mykonian greens or spinach, Swordfish fillets, Tzatziki (yogurt, cucumber and mint), Taramosalata (fish roe dip), Melintzanosalata (eggplant caviar), Hummus (chickpea dip), Tomato slices, Extra virgin olive oil, Chili Pepper, Salt, Pepper&&2, 2000, 200, 100, 100, 100, 100, 4, 200, , , &&, 1, 1, 1, 1, 1, 1, , 2, , ,
Category: Appetizers
Back