• Home
  • Fried Swordfish Fillet with Zucchini and Broccoli

Fried Swordfish Fillet with Zucchini and Broccoli

Sometimes a simple fried fish is all you need, especially if you serve it with a light side dish. Take this swordfish fillet, fry it, and then pair it with some healthy, green, lightly cooked vegetables. Like zucchini and broccoli. Nice and healthy, isn’t it?
Features:
Sometimes a simple fried fish is all you need, especially if you serve it with a light side dish. Take this swordfish fillet, fry it, and then pair it with some healthy, green, lightly cooked vegetables. Like zucchini and broccoli. Nice and healthy, isn’t it?

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

2 garlic cloves
vegetable oil for frying
½ zucchini
½ zucchini
6 broccoli florets
¼ cup heavy cream
14 ounces of sword fish fillet
½ cup flour
salt
pepper
1 valerian leaves
½ teaspoon black sesame seeds
½ teaspoon white sesame seeds

Ingredients

Steps

1
Done

Heat 2 tablespoons of vegetable oil in a skillet.

2
Done

Crush the garlic cloves lightly with the flat of a knife, then throw them into the skillet. Stir and cook just 30 seconds, to flavor the oil.

3
Done

Cut the zucchini and the white zucchini into sticks. Add them to the skillet and start frying them.

4
Done

When the zucchini starts to brown, add the broccoli florets. Cook for 3-4 more minutes, then add the heavy cream.

5
Done

Season with salt and pepper.

6
Done

Season the swordfish fillets with salt. Coat the fillets with flour.

7
Done

Heat some vegetable oil in another skillet and fry the swordfish on both sides until golden.

8
Done

Serve the fried swordfish with zucchini and broccoli side and some valerian leaves.

9
Done

Garnish with black and white sesame seeds.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

422 kcal
Calories
8 g
Protein
42 g
Fat
24 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.