Ingredients for 4 people:
4 swordfish steaks (or fillets of other fish)
1 tablespoon of salted capers
1 jar of Salvagno olive sauce
Salvagno extra virgin olive oil
Salt and pepper
Desalt the capers in a bowl of warm water and rinse them after at least 10 minutes.
Meanwhile, brown the shallot in a large pan with the Salvagno extra virgin olive oil.
Dip the fish steaks in flour and put them in the pan over high heat 1-2 minutes per side, add a pinch of salt and pepper. Lower the heat, incorporate the Salvagno olive sauce and the capers well squeezed out of the water. Cover and simmer a few minutes. Before serving, sprinkle with chopped parsley and a drizzle of Salvagno extra virgin olive oil.