Italian cuisine · Fish & Seafood

Pesce Spada alla Ghiotta

Sicilian swordfish steaks gently finished in tomato sauce with olives, capers and celery.

Ingredients · for 4 servings

• 4 swordfish steaks (180 g each)
• 1 can chopped tomatoes (400 g)
• 1 onion
• 2 celery stalks
• 80 g green olives
• 2 tbsp capers
• 2 garlic cloves
• 1 tbsp red wine vinegar
• 1/2 bunch parsley
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Finely dice the onion and celery, chop the garlic, pit the olives and cut roughly, and briefly rinse the capers.
2. Sauté the onion and celery in 3 tbsp olive oil over medium heat for 8 min. until translucent, then add the garlic and cook for 1 more min.
3. Add the olives, capers and vinegar, bring to a boil once, stir in the tomatoes and simmer uncovered for 15 min. until the sauce is thick.
4. Pat the swordfish dry, season with salt and pepper and sear in the remaining olive oil in a pan for 1 min. per side over high heat.
5. Place the fish steaks in the sauce, cover and let steep over low heat for 8–10 min. until the flesh is opaque and flakes apart.
6. Sprinkle with chopped parsley and serve lukewarm – that's when the sauce tastes its most rounded.