pescespada a ghiotta

swordfish with tomatoes, olives and capers


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

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.
                                                            the food of the eolian islands and sicily

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