The special feature of Pesce Spada alla Siciliana is the combination of a sweetish note from raisins and pine nuts. It works brilliantly and that’s why this dish is a staple in Sicily.
Swordfish is arguably the most valuable Mediterranean fish used in Sicilian cuisine.
Serves 2, Preparation time 10 mins, Cooking time 20-25 mins
- 2 Swordfish steaks
- half white or red onion, finely sliced
- 1 clove of garlic, peeled and finely chopped
- 2 tablespoons of EVOO – Extra Virgin Olive Oil
- a bunch of cherry tomatoes
- Half a glass of dry white wine
- 7/8 pitted black olives
- a bunch of raisins
- a bunch of pine nuts
- About 10 capers, de-salted
- Salt to taste
- Fresh minced parsley to sprinkle
Soak the raisins in a small bowl of lukewarm water about 15-20 minutes, then drain, squeeze and set aside.
Toast the pine nuts in a saucepan for a few minutes, without adding oil or other fat.
Heat the oil in a large frying pan and cook the chopped onion until soft adding a dash of water, then the chopped garlic and cook for about 5 minutes and the chopped cherry tomatoes, keep cooking over medium-high heat until the cherry tomatoes have softened.
Place the two swordfish steaks in the pan, deglaze with white wine and let it evaporate, add the rest of ingredients. Keep cooking with a lid on for 5 mins.
Drizzle the swordfish steaks with the sauce so they further absorb all the aromas and flavours. Sprinkle with chopped fresh parsley, a pinch of salt and serve.
If Oven Cooking:
Preheat the oven to 180 C / 350 F / Gas 4. Place the swordfish steaks in a shallow oven-dish with tomatoes and other ingredients, cook it covered with parchment paper for about 20 minutes.