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Swordfish Steaks in Balsamic Vinegar
Swordfish Steaks in Balsamic Vinegar
(Pesce Spada all'Aceto Balsamico)
 
 
Ingredients:
 
4 swordfish steaks
3 and 1/2 fl oz (100 ml) cider vinegar
2 tablespoons balsamic vinegar
3 and 1/2 fl oz (100 ml) milk plain flour, for dusting
7 oz (200 grams) oz butter
1/2 teaspoon ground cinnamon
1 clove
Salt and pepper
 
Directions:
 
Place the fish in a dish.
 
Add the milk and set aside for about 10 minutes.

Drain and dust with flour.

Melt half the butter in a frying pan.
 
Add the fish and cook over a medium heat until golden brown on both sides.

Season with salt and pepper.
 
Remove with a slotted spoon and drain on kitchen paper.

Transfer to a serving dish and keep warm.

Melt the remaining butter over a low heat.
 
Add the cider vinegar, balsamic vinegar, cinnamon and clove and simmer for about 10 minutes or until the sauce is fairly thick.

Pour it over the fish and serve. Serves 4.
 
That's it!
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