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Swordfish with mint

  • 25 minutes
  • Easy
  • Second Courses
A simple main course of breaded swordfish and mint, giving the dish its freshness.

Ingredients: Per 4 servings

  • 1 ¾ lb swordfish
  • breadcrumbs
  • 2 cloves of garlic
  • 8 leaves of mint
  • white wine vinegar
  • frying oil
  • salt


Peel the garlic and rub on the slices of swordfish. Then season the fish with salt and cover in breadcrumbs, making sure that both sides are nicely covered.

Brush off any excess crumbs with your fingers. Fry the fish, two slices at a time, in a large pan full of boiling oil. Make sure that there is enough oil to completely cover the fish.

Once golden, remove the fish using a slotted spoon and place on paper towels.

Once you have cooked all the fish, arrange it on a serving dish. Drizzle with as much vinegar as you like and cover with mint leaves. Let rest for at least a half an hour before serving.

Food History

Mint is an aromatic plant originally from the Mediterranean basic, but now available throughout Europe, Asia and Africa. The intense aroma of this plant was enjoyed even back in ancient times. In the Bible, it is written that the Jews used mint to give a pleasant perfume to certain foods, while according to Galeno, both the Greeks and the Romans consumed mint as an aphrodisiac. It even seems as though Roman soldiers were forbidden to eat mint for fear that they would become distracted from their duties. This belief is probably due to a legend in which mint was created during a love affair of the gods on Olympus. Minthe was a beautiful nymph who charmed Hades, god of the underworld, and the two became lovers. When Persephone found out about this, she became furious that her husband had cheated on her and turned the nymph into a mint plant, unable to make fruit, but still attractive and full of the sensuality of young Minthe. 

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