Sicilian Swordfish, or Messina swordfish, a typical second course from the beautiful Mediterranean island, simple, quick, and tasty. It is nothing more than a variant of the Mediterranean sole recipe, but cooked in a pan instead of in the oven.
A second course without oven cooking, easy to prepare and with typical ingredients from the beautiful Sicilian island: swordfish, cherry tomatoes, olives, and capers. This sauce, called “ghiotta” in dialect, is excellent for enriching the swordfish. It’s also great for accompanying white meats, such as chicken and rabbit.
A recipe that can be prepared in just a few minutes and is perfect for serving at a dinner with friends and family. Curious to discover how to prepare it? Then read the recipe, because the Mediterranean swordfish will be ready in a click!
If you are interested in other fish main course recipes, also read:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 216.54 (Kcal)
- Carbohydrates 6.75 (g) of which sugars 5.65 (g)
- Proteins 22.17 (g)
- Fat 8.81 (g) of which saturated 2.04 (g)of which unsaturated 5.52 (g)
- Fibers 1.21 (g)
- Sodium 1,101.06 (mg)
Indicative values for a portion of 212 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices swordfish
- 9 oz cherry tomatoes
- 2 cloves garlic
- 1.75 oz black olives (pitted)
- 0.88 oz capers
- 7 tbsp dry white wine
- salt (to taste)
- pepper (to taste)
- chopped parsley (to taste)
Tools
- Pan
- Cutting board
- Knife
Steps
First, wash the cherry tomatoes and cut them in half. Then peel the garlic cloves and sauté them in the pan with oil for a few moments. Add the cherry tomatoes, season with salt, and cook over low heat with the lid on for 5 minutes.
After the cooking time, add the olives and capers. I preferred to leave the olives whole because they are rather small, but you can also slice them if you prefer. Then add the swordfish slices and sear them for a minute on both sides over high heat.
Deglaze with white wine, let the alcohol evaporate, and season with salt and pepper. Cover with the lid and cook the slices for 4 minutes over medium heat.
After the cooking time, add some chopped parsley and serve.
Storage and Tips for Sicilian Swordfish
The swordfish can be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Sicilian Swordfish
Is it possible to add pine nuts?
Yes, you can add pine nuts, but I recommend toasting them for a few minutes in the pan before adding them at the end of cooking along with the parsley.
