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This Sicilian preparation of swordfish reflects the island's centuries of Arab culinary influence, combining the sweet-sour agrodolce technique with cherry tomatoes, black olives, capers, and fresh mint. Meaty pesce spada steaks are first seared to develop color, then braised in the fragrant sauce as the flavors meld together. The touch of vinegar and sugar creates a characteristic balance that is a hallmark of Sicilian cooking, from caponata to this elegant fish dish. Fresh mint - rarely used in mainland Italian cooking - adds a distinctly North African note that sets this dish apart.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
310 kcal
For 4 serving(s)
Per serving
Heat 2 tablespoons of olive oil in a wide pan over high heat. Season the swordfish steaks with salt and sear for 2 minutes per side until golden. Remove and set aside.
Reduce heat to medium and add the remaining olive oil. Cook the sliced onion gently for 8 minutes until soft and translucent.
Add the garlic and cook for 1 minute. Add the halved cherry tomatoes, black olives, and capers. Cook for 5 minutes.
Stir in the white wine vinegar and sugar, mixing well to dissolve the sugar into the sauce.
Return the swordfish steaks to the pan, nestling them into the sauce. Cover and cook on medium-low for 8-10 minutes, basting occasionally.
Transfer to a serving plate, spoon the sauce generously over the fish, and scatter with freshly torn mint leaves before serving.
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