Aimo Moroni
Ristorante "Il luogo di Aimo e Nadia" Milano

Fillet of small swordfish caught on the hook in Ligurian waters with white Sorana beans

(for 4 persons): 600 g Ligurian swordfish, 1 tbsp. capers of Pantelleria, 1 tbsp. oregano, 1 pinch piquant erbine and hot red pepper, 6 tbsp. extra virgin olive oil, 6 green Nocellara del Belice olives, 200 g boiled dried Cannellini beans of Sorana, 6 tomatoes cut in thin slices, 1 chopped shallot, 1/2 cup fish fumet or broth.

Heat 4 tbsp. of oil in a pan and stew the shallot. Add the swordfish as well as salt to taste. Cook for 2 minutes on each side. Add the oregano, olives, capers, piquant erbine and beans. Baste with fish stock and cook off the liquid. Add the tomato slices and parsley and serve in heated dishes with the remaining oil.