Sweet & Sour Scabbardfish
- 1 kg of scabbardfish
- 2 onions
- 1 tablespoon of raisins
- 2 tablespoons of pitted black olives
- 1 tablespoon of double concentrated tomato paste
- water as needed
- ½ glass of white wine vinegar
- 1 tablespoon of sugar
- extra virgin olive oil as needed
- durum wheat semolina flour as needed
- salt as needed
Fillet the fish and cut it into pieces. Wash under running water as lightly salt. Lightly salt the flour as well that will be used to coat the fish. Flour the scabbardfish and fry in a pan with hot olive oil, then place the fish on paper towel to remove excess oil.
Peel and slice the onions. Make the onions sweat in a pan with 2 tablespoons of olive oil, add the double concentrated tomato paste and mix; add very little water and mix until onion is cooked. Add the pitted and cut olives, the raisins and salt. When the onions are cooked and the sauce is reduced, add the vinegar in which we melted the sugar. Place the scabbardfish on an oven pan and cover with the sweet and sour condiment. Allow it to rest for a few hours. Before serving, warm up the scabbardfish in the oven for 5 minutes at 160 °.