Our gastronomic exploration today takes us back to the azure waters of southern Italy. A land kissed by the Mediterranean sun, with picturesque landscapes and vibrant flavors that reflect the joy and passion of its people. Home to some of the world’s best seafood, southern Italy is a paradise for those who appreciate the delicate taste of the sea.
Today, we journey to Sicily, the largest Mediterranean island and a culinary crossroads influenced by many different cultures. The region’s unique geography and history have resulted in a cuisine that blends traditional Italian cooking with exotic notes.
Among the wealth of Sicilian seafood dishes, Pesce Spada alla Siciliana, or Sicilian-Style Swordfish, stands out. It’s a perfect representation of Sicilian cuisine: fresh, local swordfish seasoned with classic Italian ingredients and a burst of bright, sweet-tangy flavors from capers and olives. This dish combines the best of the sea and land into one harmonious plate.
Let’s bring the taste of Sicily to our kitchens with this simple yet flavorful recipe!
Pesce Spada alla Siciliana (Sicilian-Style Swordfish)
Ingredients
- 4 swordfish steaks about 200g each
- salt
- freshly ground pepper
- 2 cloves of garlic minced
- 1 red onion thinly slices
- 150 g cherry tomatoes
- 60 g green olives pitted, halved
- 2 tbsp capers rinsed and drained
- 60 ml white wine
- fresh basil leaves for garnish
Instructions
- Season the swordfish steaks on both sides with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the swordfish steaks and sear until they're browned and cooked through, about 4-5 minutes per side. Remove the swordfish from the skillet and set it aside.
- In the same skillet, add the garlic and red onion, sautéing until they're soft and fragrant.
- Add the cherry tomatoes, green olives, and capers to the skillet. Cook until the tomatoes start to break down and release their juices, about 3-4 minutes.
- Pour in the white wine, scraping the bottom of the skillet to deglaze it. Cook until the wine has mostly evaporated.
- Return the swordfish steaks to the skillet, spooning the tomato and olive mixture over them. Cook for an additional 2-3 minutes, until the swordfish is heated through.
- To serve, plate the swordfish steaks with a generous spoonful of the tomato and olive mixture on top. Garnish with fresh basil leaves.
And there you have it, Pesce Spada alla Siciliana, a classic Sicilian dish that brings together fresh seafood and vibrant, sunny flavors. Until our next culinary journey, buon appetito!