Italian · Dinner
Sicilian Swordfish with Capers and Olives
Pesce Spada alla Ghiotta Messinese
A Messina-style swordfish steak braised briefly in a 'gluttonous' sauce of tomato, capers, green olives, celery, pine nuts, and raisins for the Sicilian sweet-savoury balance, finished with mint and lemon zest.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
24gFat
28gCarbs
8gSugar
3gFiber
780mgSodium
44mgChol
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Instructions
1
Prep
Pat both swordfish steaks dry. Season with 1 tsp salt and 0.5 tsp pepper, dust lightly with flour, shake off excess. Finely chop onion and dice celery. Slice garlic, halve olives, rinse capers. Soak raisins in warm water 5 minutes, drain. Have pine nuts, passata, wine, sugar, mint, and lemon zest ready.
2
Sear
Heat 4 tbsp olive oil in a wide pan over medium-high heat 1 minute until shimmering. Sear swordfish steaks 90 seconds per side until golden and crisp at the edges. Transfer to a plate; fish should still be translucent at the centre.
3
Saute
Reduce heat to medium. Add 4 tbsp olive oil, onion, and celery. Cook 6–7 minutes, stirring occasionally, until soft and translucent. Add garlic, cook 60 seconds until pale gold and fragrant.
4
Reduce
Pour in white wine, scraping browned bits from the pan. Simmer 2 minutes until reduced by half. Add passata, raisins, pine nuts, olives, capers, 0.5 tsp salt, and sugar.
5
Braise
Simmer sauce 6–7 minutes, stirring occasionally, until thickened and raw tomato edge disappears. Slide swordfish back in, spoon sauce over top. Cover loosely, simmer 4–5 minutes until fish is opaque at centre when slit.
6
Plate
Transfer swordfish steaks to warm plates. Spoon ghiotta sauce generously over and around. Scatter torn mint and lemon zest, drizzle with 2 tsp olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) swordfish steak
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 40g (1.4 oz) plain flour
- 120ml (1/2 cup) extra virgin olive oil
- 120g (4.2 oz) yellow onion
- 120g (4.2 oz) celery
- 6 garlic cloves
- 400g (14.1 oz) tomato passata
- 60g (2.1 oz) pitted green olives
- 2 tbsp salted capers
- 30g (1.1 oz) golden raisins
- 4 tbsp warm water
- 20g (0.7 oz) pine nuts
- 120ml (1/2 cup) dry white wine
- 2 pinches caster sugar
- 16g (small handful) fresh mint leaves
- 1 lemon