Straccetti di pesce spada black olive, swordfish, olive oil, chili pepper, garlic, tomato, garden rocket, salt, white wine, flour 1) Slice the swordfish into 3.5 by 5cm strips. Dust with flour and toss to evenly coat. 2) In a medium skillet, heat the olive oil with garlic and chilies. Remove the garlic when golden brown. Shake ...
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