Sautéed Swordfish with Rosemary

Sautéed Swordfish with Rosemary

I sautéed swordfish with rosemary. In this recipe, the flambé is done with sake and not with white wine.

Ingredients: 2 servings

2 fillets
Pepper (whole)
as needed
to taste
as needed
as needed
Olive oil
5 tablespoons
50 ml


1. Here's the swordfish.
2. Season the swordfish with salt and pepper. Use a pepper mill to make coarsely ground pepper.
3. Dust the swordfish evenly with flour.
4. Place the rosemary on top of the swordfish and start heating the oil in a skillet.
5. Sauté the swordfish with plenty of oil.
6. When they are lightly brown on the surface, discard the excess oil. Add the sake and flambé.

Story Behind this Recipe

I made this dish because I came across some very fresh, appetizing swordfish at a fish market.