Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 slice of bread, crusts removed
- 3/4 cup pine nuts
- Juice of 2 lemons
- 3-4 chopped garlic cloves
- Salt and pepper to taste
- 1/2 cup olive oil
- 2 lb swordfish steaks
- Flour for dusting
- 4 T. olive or grapeseed oil for frying
Preparation:
Make the tarator sauce. Wet the bread in the lemon juice and pour into a food processor. Add the pine nuts, chopped garlic, salt and pepper and buzz to combine.
With the machine on high speed, drizzle in the olive oil until the sauce has a mayonnaise-like consistency.
Serve chilled or at room temperature. This sauce holds up 3-5 days covered in the fridge.
Slice the swordfish into large cubes of about 2 inches across and salt well.
Bring the 4 tablespoons olive or grapeseed oil to a shimmer over medium-high heat, about 2-3 minutes.
Meanwhile, dust the swordfish cubes with flour. When the oil is hot, turn the heat down to medium and fry the swordfish.
Let the first side cook for 1-2 minutes, then switch to several other sides, browning each well. The fish will probably be done before you get to all sides. Alternatively, you can deep-fry the swordfish in 370 degree oil until golden brown.
Serve hot or at room temperature with the tarator sauce, some flatbread and and pickles.