Shrimp and Swordfish Summer Saute
Ingredients
- 24 ounces Swordfish (rinsed and skin removed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 20 shrimp (rinsed; deveined and shells and tails removed)
- 6 tablespoons good-quality olive oil (divided)
- 1 cup sun-dried tomato bruschetta
- 5 cloves garlic (peeled and minced)
- 12 leaves fresh Basil (rinsed; shaken dry and sliced into thin strips)
Organization Tags
Tags easily organize your Recipe Library
Comments