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            SWORDFISH IN SPRING WITH RAW FLAVORED EVO OIL

            CRUDIGNO friends!

            Here we go again! Today we decided to offer you a slightly different recipe, with swordfish and quinoa!

            Every now and then something different on the table suits us just fine. To change your meal routine a bit, and this dish is ideal.

            We liked it, and what do you think?

            Good day everyone!

            Ingredients (for 1 person)

            • A slice of swordfish
            • Extra virgin olive oil flavored with CRUDIGNO lemon
            • Salt
            • Rice and quinoa 80g
            • Peas 40g

            Method

            Clean the swordfish, take a pan and add a drizzle of CRUDIGNO lemon flavored extra virgin olive oil and place the fish. Now add salt and cook it on medium heat to create a crispy crust for about 15 minutes.

            Meanwhile, boil the salted water and then cook the rice and quinoa in it.

            Cook the peas too, with a drizzle of CRUDIGNO lemon-flavored extra virgin olive oil in a saucepan, for about 15 minutes.

            About 30 seconds before the rice and quinoa are ready, drain and put them together with the peas and sauté for a minute.

            When the fish is ready, all you have to do is plate everything up and enjoy this excellent dish.

            To decorate we used a rocket leaf and a slice of lemon for the fish.

            Enjoy your meal!

             

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