Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) - Sicilia
Prep time
Cook time
Total time
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)
Cuisine: Sicilia
Serves: 4
Ingredients
- 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
Instructions
- 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.
