INGREDIENTS

  • Swordfish steaks, as many as there are guests. sliced into strips about half-an-inch thick.
  • 4ozs onion sliced very thin and the same of celery, chopped very fine
  • 2 tablespoons of capers
  • A small tumbler of good quality white wine vinegar
  • Some flour spread on a plate, salt, pepper.

HOW TO DO IT

Put 3 tablespoons of olive oil in a sautée pan and cook the onion until it is a pale gold, but do not brown.

Add the celery and cook for about 5 minutes then add the capers. Stir fry for 30 seconds, then turn off the heat under the pan.

Put rapeseed oil in a pan to come half-an-inch up the sides. When hot, quickly dredge the fish in the flour and put into the oil, frying for a minute per side. Do not crowd the pan – fry the fish in batches if you have to and drain on to paper towels.

When all the fish is cooked, sprinkle with salt and pepper.

Reheat the onion, caper and celery mixture and turn the fish slices over in this. Add the vinegar, let it bubble for a minute and then serve immediately.