Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) - Sicilia
Today swordfish are reducing in numbers so if swordfish is not available or you prefer to use something more sustainable, try monkfish. The taste is different but they share a meaty texture and a delicate flavour.
Author: Woo Wei-Duan
Recipe type: Main Course (Secondo)
- 30 mls (2 tablespoons) extra-virgin olive oil
- 25 grams (3 tablespoons) salted capers, soaked in warm water for 20 minutes and drained
- 75 grams (about 18 large) green olives, pitted
- 2 celery ribs, rinsed, ends removed and finely sliced
- 10 mls (2 teaspoons) vinegar
- 350 grams cherry tomatoes, rinsed and halved or whole tomatoes, peeled, seeded and chopped (see method here for fresh tomatoes)
- 600 grams swordfish, cut into 4 steaks
- Sea salt
- Heat a frying pan over medium heat. Add the olive oil and swirl around the pan. Mix together the capers, olives, celery, vinegar and tomatoes in a bowl.
- Add the mixture to a frying pan and fry for 2 minutes.
- Add 60 mls of water (1/4 cup) to the pan and cook for 30 minutes, topping up the water as needed. Taste to see if salt is needed.
- Add the swordfish to the mixture and cook for 5 minutes (depending on the thickness of the cut).
- Flip over and cook for another 5 minutes until cooked through. Be careful not to let the fat escape as the swordfish will dry out. Serve the swordfish with the sauce on top.