Swordfish with onions and white wine

6 servings
1 hour 20 min

Clean, rinse and dry the fish. Divide it into 6 steaks. Grate on both sides with salt, roll in wheat flour and shake lightly to remove excess. Heat the oil in a pan. Fry the fish in batches until golden. Transfer the finished fried fish to a plate. Pour 3 tablespoons of oil taken from the pan into a clean saucepan, heat it. Thinly cut the onion and add to the oil. Simmer the onion, stirring regularly, for 5-7 minutes. Then pour in the wine and cook, without bringing to a boil, for 10 minutes. Add the fish to the pan and languish until tender, about 10 minutes. Serve immediately. Enjoy your meal!