1 kg of swordfish without skin or bones, cut into cubes
1/2 cup of honey (ed. 333)
1/2 cup of caramel syrup (ed. 333)
White peppercorns to taste
1 kg of swordfish without skin or bones, cut into cubes
1/2 cup of honey (ed. 333)
1/2 cup of caramel syrup (ed. 333)
White peppercorns to taste
Place all ingredients in a saucepan and bring to low heat
Stir occasionally with a wooden spoon until the swordfish is tender
Be careful not to break up the swordfish cubes
Remove from heat and serve warm or at room temperature, as a accompaniment to roasted meat or chicken
