In less than 40 minutes, this seafood dish, worked for everyone. The subtle South American touch, added a nice variation to my otherwise Mediterranean culinary tendencies.
Braised Swordfish Filet with Hearts of Palm and Yellow Squash
|Swordfish Filet with Hearts of Palm.|
One trick to consider, remove the fish filets so that you can complete the sauce without overcooking the fish.
Served with warm brioche bread.