The special feature of this recipe is the combination of a sweetish note from the raisins and toasted pine nuts with the swordfish. And it works perfectly, that’s why this dish is a staple in Sicily.
Swordfish is one of the precious resources of the Mediterranean Sea, quite widespread in Sicily and Calabria, the typical southern cuisine is traditionally rich in recipes with this fish.
Serves 2, Preparation time 10 mins, Cooking time 20 mins
- 2 Swordfish steaks
- ½ medium onion, chopped
- 1 clove of garlic, peeled and finely chopped
- 2 tbs of Evoo
- ½ tin chopped cherry tomatoes
- Half glass of white wine – not sparkling
- 7/8 pitted black olives
- ¾ pitted green olives
- 1 heaped tbsp of raisins
- 1 tbsp of pine nuts
- About 10 capers
- Salt to taste
- Fresh minced parsley to sprinkle
Place the raisins in a small bowl and add to lukewarm water for about 15-20 mins.
Tip: water doesn’t have to be hot otherwise it will boil the raisins.
This dish can be cooked both in the pan and in the oven. If you want to cook it in the oven, preheat it to 180 C.
Toast pine-nuts in a saucepan for few mins, they will release their essential oils. No oil or butter addition.
Heat the oil in a large frying pan and cook the chopped onions until softened. Add the chopped garlic and cook for about 5 mins, without browning.
Add chopped tomatoes, keep cooking over a medium-high heat until tomatoes have reduced – this will take less than 10 mins.
Gently stir the sauce and cook for about 5 minutes before blending with the wine.
Drain, squeeze and dry the raisins, set them aside.
Place the swordfish steaks in the frying-pan, add the the other ingredients around them.
Cook over a low heat for about 15 mins, don’t cook it too much or it will get hard.
Cover swordwish steaks with ingredients by helping you with a spoon, so they will absorb even better all the aromas and flavours.
If you choose to cook it in the oven, place the swordfish in a shallow overproof dish, surrounded by tomatoes and the other ingredients. Cook covered loosely in parchment paper for about 20 mins to 180 C.
Sprinkle with chopped parsley and serve.