📝 About This Recipe
Transport your senses to the rugged coastlines of Sicily with this vibrant Pesce Spada alla Siciliana. This iconic dish features meaty swordfish steaks gently simmered in a robust sauce of sweet cherry tomatoes, briny capers, buttery Castelvetrano olives, and toasted pine nuts. It is a perfect symphony of 'agrodolce' notes and Mediterranean aromatics that celebrates the simplicity and freshness of Southern Italian island cooking.
🥗 Ingredients
The Fish
- 4 pieces Swordfish steaks (about 1-inch thick, approximately 6-7 oz each)
- 2 tablespoons Extra virgin olive oil (for searing)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Sicilian Sauce
- 3 tablespoons Extra virgin olive oil (high quality)
- 3 Garlic cloves (thinly sliced)
- 1/2 small Red onion (finely diced)
- 1.5 cups Cherry tomatoes (halved)
- 1/2 cup Castelvetrano olives (pitted and halved)
- 2 tablespoons Capers in brine (rinsed and drained)
- 2 tablespoons Pine nuts (lightly toasted)
- 1 tablespoon Golden raisins (soaked in warm water for 10 minutes then drained)
- 1/3 cup Dry white wine (such as Grillo or Pinot Grigio)
- 1/4 teaspoon Red pepper flakes (optional for a hint of heat)
Aromatics and Garnish
- 1/4 cup Fresh flat-leaf parsley (roughly chopped)
- 5-6 Fresh mint leaves (torn, for a traditional Sicilian finish)
- 1 Lemon (zested and cut into wedges)
👨🍳 Instructions
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1
Pat the swordfish steaks completely dry with paper towels. This is crucial for achieving a good sear. Season both sides lightly with sea salt and black pepper.
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2
In a large non-stick or stainless steel skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
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3
Carefully place the swordfish steaks in the pan. Sear for 2 minutes per side until a light golden crust forms, but the center remains undercooked. Remove the fish to a plate and set aside.
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4
Wipe out the skillet if there are burnt bits, then add the remaining 3 tablespoons of olive oil over medium heat.
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5
Add the sliced garlic and diced red onion. Sauté for 3-4 minutes until the onion is translucent and the garlic is fragrant but not browned.
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6
Stir in the cherry tomatoes and red pepper flakes. Cook for 5 minutes, pressing down on a few tomatoes with a wooden spoon to release their juices.
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7
Deglaze the pan by pouring in the white wine. Use your spoon to scrape up any flavorful bits from the bottom. Let the wine simmer for 2 minutes until the alcohol smell dissipates.
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8
Add the olives, rinsed capers, toasted pine nuts, and drained golden raisins to the pan. Stir to combine the flavors.
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9
Gently nestle the seared swordfish steaks back into the sauce, along with any juices that collected on the plate.
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10
Reduce the heat to medium-low. Spoon some of the tomato and olive mixture over the fish. Cover the pan and simmer for 4-5 minutes, or until the fish is just cooked through and opaque.
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11
Remove the lid and stir in half of the fresh parsley and the lemon zest. Taste the sauce and adjust salt or pepper if necessary.
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12
Transfer the steaks to a serving platter, smother with the remaining sauce from the pan, and garnish with the remaining parsley and torn mint leaves.
💡 Chef's Tips
Choose swordfish that is firm and has a fresh, sea-breeze scent; avoid any with a strong 'fishy' odor. Do not overcook the swordfish; it can become dry and tough very quickly—aim for an internal temperature of 130°F (55°C) for juicy results. If you can't find swordfish, this recipe works beautifully with other firm white fish like halibut or thick cod loins. Rinse the capers well to control the saltiness of the dish, especially if using salt-packed capers. Toasting the pine nuts in a dry pan for 2 minutes before starting the recipe adds a deep, nutty complexity that is essential to the dish.
🍽️ Serving Suggestions
Serve alongside crusty sourdough or focaccia to soak up the delicious tomato and wine juices. Pair with a crisp, chilled Sicilian white wine like an Etna Bianco or a Grillo. A side of roasted potatoes with rosemary or a simple arugula salad with shaved fennel complements the richness of the fish. For a traditional touch, serve over a bed of lightly buttered couscous, reflecting Sicily's North African culinary influences. Finish the meal with a simple lemon sorbet to cleanse the palate.