New| Swordfish Fillet on Crisp Pita | |||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||
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. |
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