Sicilian fish with onions, mint, and vinegar is prepared in a distinctly Sicilian way combining sweet and sour flavors. This flavorful dish can be prepared in under 30 minutes and is perfect enjoyed during the summer months! This delicious Sicilian fish recipe is simply pan fried and topped with a sauce that consists of sautéed onions, mint and vinegar.
The sweet and sour flavors of this dish are uniquely Sicilian and found in several other dishes such as eggplant caponata; sweet and sour rabbit; sweet and sour squash and sweet and sour meatballs.
Unlike other sweet and sour dishes, this recipe contains no sugar. The golden sautéed onions provide the sweet flavor against the sharpness of the red wine vinegar, and the mint adds the perfect hint of freshness that completes this dish.My mother enjoyed fresh fish in Sicily prepared in this unique way. It was usually made with sardines, freshly caught of course. However, my family is not fond of sardines and quite honestly it is not always easy to find the freshest sardines, therefore I decided to give it a try with halibut: a firm fleshed, mild flavored fish.
It’s a quick and easy fish recipe to enjoy during the summer.
What types of fish can be used for this recipe?
Although this recipe was traditionally made with fresh whole sardines, it also works well with several other varieties of firm fleshed fish including:
- swordfish
- grouper
- tuna
- halibut
- cod: I tested this recipe with cod fillets and although we enjoyed the flavor, it is definitely more challenging to pan fry cod without it flaking apart when flipping.
What is a portion size of fish per person?
The general rule is about 170-225 grams (or 6-8 oz) raw fish per serving. Shown are 4 approximate 225 gram halibut steaks.
The following are step by step images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Here’s what you need to make this easy recipe:
- Fish steaks: I used halibut cut about 1-inch thick
- Flour: to coat the fish before pan frying
- 2-3 large onions: thinly sliced
- Fresh mint leaves: a handful or more, chopped into ribbons
- Red wine vinegar: for deglazing the pan
Pan fry the fish: dredge both sides of the fish in flour seasoned with salt and pepper. Heat olive oil on medium high heat and cook the fish in a skillet large enough to fit 4 steaks for 2 minutes per side. Transfer to a plate and set aside.
For the onion, mint and vinegar sauce: Add extra olive oil to the same pan and add sliced onions. Cook over medium heat, stirring often, for 7-8 minutes until golden. Stir in chopped mint leaves. Pour in red wine vinegar.
Return the fish to the pan and cook 1 minute. Flip the fish over and spoon some of the onion mixture over each piece. Cook for 1more minute or until done, depending on the thickness of the fish.Serve hot with onion mixture spooned over the fish.
Tips and suggestions:
- This recipe works well with halibut; grouper; cod; tuna; swordfish or sardines.
- Cooking time may vary according to the thickness of your fish.
- Serve hot or at room temperature.
If you try out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Check out these fish and seafood recipes on my blog!
- Italian Seafood Pasta
- Oven Baked Fish with Chickpeas, Spinach, and Tomatoes
- Sicilian Swordfish with Tomatoes, Capers and Olives
- Baccala alla Ghiotta
- Sicilian Pasta with Sardines
- Pistachio Pesto Shrimp Pasta
- Stuffed Calamari in Tomato Sauce
- Portuguese Style Salt Cod and Potatoe Casserole
- Coquilles St-Jacques

Ingredients
- 4 fish steaks halibut, swordfish, tuna, grouper, or cod (about 2 lbs or just under 1 kg)
- 2 tbsp. all-purpose flour
- salt and pepper to taste
- 4 tbsp. olive oil divided
- 2 large onions thinly sliced
- 1/2 cup mint leaves chopped
- 1/2 cup red wine vinegar
Instructions
Pan fry the swordfish:
- Dredge both sides of the fish in flour seasoned with salt and pepper. Heat 3 tbsp. of olive oil on medium high heat and cook the swordfish steaks in a skillet large enough to fit 4 steaks for 2 minutes per side. Transfer to a plate and set aside.
For the onion, mint and vinegar sauce:
- Add remaining olive oil to the same pan and add sliced onions and a pinch of salt. Cook over medium heat, stirring often, for 7-8 minutes until golden.
- Stir in chopped mint leaves. Pour in red wine vinegar.
- Return the fish to the pan and cook 1 minute. Flip the fish over, spoon some of the onion mixture over each piece and cook 1 minute longer or until done.
- Serve hot with onion mixture spooned over the swordfish.
Notes
- This recipe works well with halibut; grouper; cod; tuna; swordfish or sardines.
- Cooking time may vary according to the thickness of your fish.
- Serve hot or at room temperature.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
This sounds right up my alley, Nadia! It’s been bookmarked for an upcoming dinner on the patio!
Hi Frank, sweet and sour flavors work so well with so many ingredients. Hope you enjoy it!
Your recipe arrives perfect time! I was hoping to buy soem fresh paolotto in palermo/mondello for dinner today – but didnt have inspiration how to cook ;-(
Now leaning towards pesce spada with your sweet sour topping 🙂
You saved my day and family dinner!
Hello Tomasz, how lucky you are to be able to buy fresh fish in Palermo! I can just imagine how delicious your dish will turn out (or turned out!) Hope you enjoy it!
Hi Nadia,
I will definitely give it a try this week.
What about icelandic cod ? It is thicker.
Thanks,
Susan
Hi Susan, that sounds like a great idea actually. I think it would be less likely to fall apart when you flip it over. Hope you enjoy it!
I remember my Mom making fresh Tuna steaks like this…might have also been swordfish…maybe halibut too…IDK i was a kid. LOL. I remember it smelling so good! That was about 50-55 years ago. Good memory…Thank You. Maybe I’ll make it again soon.
Hi Anna, indeed tuna would be delicious in this recipe. I also have fond memories of that aroma and making it in my own kitchen just brought right back to my childhood. Hope you enjoy it!