Sicilian Swordfish Steaks

Name: Sicilian Swordfish Steaks (Pesce Spada alla Siciliana)
Total time: 20 min
Cuisine: Italian
Ingredients: ¼ cup (40 g) raisins; 3 to 4 tablespoons extra-virgin olive oil; 1 clove garlic, peeled; 2 anchovies; 20 pitted Kalamata olives, cut in half; 1 tablespoon (15 g) capers; 12 ounces (350 g) cherry tomatoes, cut in half; 1 tablespoon (10 g) pine nuts; 1 tablespoon (15 ml) warm water; Pinch of dried oregano; Pinch of freshly ground black pepper; 4 swordfish steaks (1 inch, or 2.5 cm, thick), or two 2-inch-thick (5 cm) steaks cut in half horizontally (see Note); Salt; ¼ cup (60 ml) white wine; Fresh chopped parsley, for garnishing

Pesce Spada alla Siciliana

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

During spring, the beaches of southern Italy are packed with brightly colored fishing dories, outfitted for catching swordfish. You can’t go a day in the villages without hearing the local fishmonger wailing “Pesce spada! Pesce spada!” over a crackling megaphone. This dish is a classic Sicilian preparation for swordfish steak.

Ingredients

¼ cup (40 g) raisins
3 to 4 tablespoons extra-virgin olive oil

Method

Place the raisins in a small bowl of water to soak while you begin cooking the sauce.
In a large pan, heat the oil and garlic over medium heat. When the garlic starts to sizzle, reduce the heat to medium-low, add the anchovies, and stir until they dissolve in the oil. Increase the heat to medium again, add the olives and capers, and cook, stirring frequently, f