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Swordfish fillets with grilled vegetables
with courgette, aubergine, tomato and balsamic vinegar sauce
A different version for this recipe of black scabbard fish fillets, wrapped in a balsamic vinegar sauce, which will delight you at the table! And nothing better than to accompany with some healthy grilled vegetables!
/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
Season the swordfish fillets with salt. Reserve (optionally about 20 min).
Steam them or if you prefer, take them to the oven over a drizzle of olive oil.
To make the sauce, bring the vinegar to the heat with the sugar until it begins to become slightly thick. Reserve.
Serve the fish with the vegetables, all drizzled with the sauce.