sword fish with orange-onion salad (serves 8 - time: 50 minutes) 4 oranges 250 g (½ pound) red onions 2 tablespoons capers 1 red chili pepper finely chopped leaves from 5 tarragon twigs, chopped 10 tablespoons olive oil 3 - 4 tablespoons white Aceto balsamico salt, pepper, sugar 800 g (1¾ Pounds) sword fish 1. Peel the oranges with a sharp knife the same way you would peel an apple. There should be no white left on the oranges. Cut the oranges into this slices. Slice the onions into thin rings. Rinse and drain the capers. 2. In a large bowl whip the vinegar with 7 tablespoons olive oil. Season with chili, salt, pepper and a pinch of sugar. Add the onions and orange slices and set aside for ½ hour. 3. Season the sword fish with salt and pepper. Heat the remaining oil in a large frying pan. Fry the fish for about 20 minutes - it should be rare in the middle. Arrange the oranges and onion rings on a platter. Cut the fish into thin slices and arrange on the orange-onion salad. Garnish with capers and tarragon. back