The swordfish alla ghiotta or u piscispata â ghiotta in Sicilian dialect is a succulent second course from the Sicilian tradition, typical of Messina, but also of Calabria, specifically Reggio Calabria. Tender swordfish steaks cooked in a pan, accompanied by a sauce made with tomato pulp (in this case, I used pulp), green olives, pickled or salted capers depending on taste, pine nuts, and raisins (or passolina, also known by the Turkish name smirne). An easy and tasty recipe, to be enjoyed all year round, on its own or with boiled potatoes in salad.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All seasons
Ingredients
- 1 1/4 cups tomato pulp
- 2 slices swordfish (about 4 oz each)
- 1/4 cup green olives (pitted)
- 1 tbsp pine nuts
- 1 tbsp raisins (or passolina)
- 1 yellow onion
- 1 clove garlic (optional)
- to taste pickled capers
- to taste parsley
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Pan
- Small bowl
- Wooden spoon
Preparation
To prepare swordfish alla ghiotta…
Peel the onion and slice it thinly, also peel the garlic, leaving it whole, and let them brown over medium heat in a pan with the extra virgin olive oil.
Meanwhile, while the sauté is cooking, soak the raisins in a small bowl with warm water.
When the onion and garlic sauté is golden, remove the latter, add the tomato pulp, green olives sliced into rounds, pine nuts, pickled capers, and well-squeezed raisins.
Mix everything well and cook for a few minutes to flavor the sauce, adding a little water if necessary.
Finally, place the swordfish slices in the sauce, turning them on each side until the sauce thickens. Salt and pepper to taste.
Serve the swordfish alla ghiotta hot with a sprinkle of freshly chopped parsley.
Variations
I read another version of this recipe. In the sauté, celery is added, omitting the garlic, pine nuts, and raisins, while adding breadcrumbs and pecorino. These last two ingredients, along with a bit of the prepared sauce, will be used to stuff the swordfish slices closed into rolls.
