Parsley Pepper Pan-Seared Swordfish
1 tablespoon extra-virgin olive oil
or to taste
½ white onion
3 cloves garlic
or more to taste
1 sprig fresh parsley
¼ cup dry white wine
or more as needed
1 (8 ounce) fillet striped bass
ground black pepper to taste
Heat olive oil in a cast iron skillet over medium-low heat. Add onion and garlic; cook and stir until slightly browned, about 5 minutes. Increase heat to medium and add parsley; cook for 1 minute.
Pour in enough white wine to cover the bottom of the skillet. Spread onion mixture to the edges of the skillet in a circle. Season both sides of the striped bass with black pepper. Place in the center of the the skillet; push onion mixture up against the sides. Cook until slightly browned and firm, about 4 minutes per side.
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