La Cucina Eoliana e Siciliana: The Food of the Eolian Islands and Sicily

S
LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily

pescespada a ghiotta

swordfish with tomatoes, olives and capers

ingredients:

2     pounds swordfish, in one piece
1     onion
1     celery stalk
2     cloves garlic
2     tablespoons capers
12   Sicilian green olives, pitted
2     tablespoons currants or raisins
4     large ripe tomatoes
1/4 cup extra virgin olive oil or as needed
sea salt

text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved

special thanks to adam butler for the use of his photographs

alberto@lacucinaeoliana.com

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Evenly chop the onion and celery into small pieces. Press the olives with the flat side of a knife and remove the pits. Rinse the capers under cold water to remove the salt or brine. Place the currents in a small cup of water and re-hydrate them, then squeeze them dry. Cut the tomatoes in half and squeeze out the seeds, then chop them.

Dredge the piece of swordfish in the flour and cover the entire piece. Heat 2 tablespoons of olive oil in a deep pan over moderate heat and fry the swordfish on both sides until nicely browned then remove from the pan and set aside.

Keep the pan on the burner, lower the burner, and if necessary, add enough olive oil to coat the bottom of the pan. Place the celery, onions and garlic cloves in the pan and cook for several minutes before adding the capers, olives and currents.

When the vegetables become translucent to lightly brown, stir in the chopped tomatoes, salt to taste, and cook for about five minutes. Put the swordfish in the pan, spoon some sauce over it, then cover and simmer. After five minutes, turn over the swordfish, spoon more sauce on top and cook for another five minutes or until the fish is thoroughly cooked, then serve.