To prepare swordfish pizzaiola ... In summer, you can use fresh seasonal plum tomatoes for the sauce: just blanch them and peel them before adding them to the pan with the rest of the ingredients.

Perhaps whip up a custard from heavy cream and egg yolks or a classic lemon garlic sauce to keep it simple yet elegant. Swordfish belly ... cherry tomatoes, and a balsamic vinaigrette, where ...

Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze dry.