1.5 kg of swordfish
3/4 cup of lime juice (180 ml)
2 tablespoons of salt or to taste
1/2 cup of olive oil (120 ml)
3 medium onions, chopped
8 cloves of garlic, minced
9 medium tomatoes, seeded, chopped
3 green peppers, chopped
1/2 cup of chopped coriander
2 finger-shaped hot peppers, chopped
7 eggs (whites separated from yolks)
1.5 kg of swordfish
3/4 cup of lime juice (180 ml)
2 tablespoons of salt or to taste
1/2 cup of olive oil (120 ml)
3 medium onions, chopped
8 cloves of garlic, minced
9 medium tomatoes, seeded, chopped
3 green peppers, chopped
1/2 cup of chopped coriander
2 finger-shaped hot peppers, chopped
7 eggs (whites separated from yolks)
Season the swordfish with lime juice and salt. Reserve
In a large skillet, heat the olive oil over high heat, add the onion and garlic and sauté until they soften
Add the tomato, pepper, and swordfish and cook for 5 minutes, stirring constantly
Add the coriander and hot pepper and mix well
Check the seasoning
Place the mixture in a refrigerator and reserve
Preheat the oven to 180°C (medium)
In a blender, beat the whites until foamy
Add the yolks and beat well
Place over the swordfish mixture and bake in the preheated oven for about 15 minutes or until lightly browned
Serve immediately
268 calories per serving
