The swordfish alla ghiotta: flavorful and easy. One of the most iconic recipes of Sicilian cuisine, a treasure coming straight from the Messina tradition. Prepared with a sauce rich in olives, capers and cherry tomatoes, this dish is an explosion of Mediterranean flavors. It’s the perfect recipe for those looking for a tasty, succulent fish main course that’s ready in just a few minutes.
Come along with me and let’s get cooking. Enjoy the recipe — Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 35 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Swordfish alla Ghiotta: flavorful and easy
- swordfish (2 steaks)
- 7 oz tomatoes (on the vine)
- 1 red onion
- 3 tbsp capers
- to taste oregano
- to taste salt
- to taste black olives
Steps for Swordfish alla Ghiotta: flavorful and easy
In a saucepan, pour a drizzle of extra virgin olive oil and add the onion cut into pieces; after a few moments, add the tomatoes cut into chunks, the capers and the olives. Let simmer for about ten minutes.
Once this step is complete, add the slices of swordfish and spoon the sauce over them. Cover with a lid and cook over low heat. Remember that the cooking time depends a lot on the thickness of the swordfish: if the slices are thin, about 8–10 minutes will be enough, while if they are thicker they may need around 15 minutes. I recommend salting very sparingly, as the olives and capers are already naturally salty and flavorful.
At the end of cooking, perfume with fresh oregano.
If any sauce is left over, don’t waste it! It’s perfect to dress a nice plate of pasta or to enjoy simply with toasted rustic bread crostini.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you have shown me all these years.
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Storage for the for the Swordfish alla Ghiotta: flavorful and easy
The swordfish alla ghiotta keeps perfectly in the refrigerator for 1 day if stored in an airtight container. When you are ready to eat it, I recommend reheating it gently over very low heat with a tablespoon of water or a drizzle of extra virgin olive oil to maintain the fish’s tenderness. I do not recommend freezing it so as not to ruin the texture of the slices.
