Sicilian swordfish with tomatoes, capers and olives: a combination of fundamental ingredients in Sicilian cooking to create this elegant one-pan meal that's ready in under 30 minutes. This easy swordfish recipe has the flavors and colors of the Mediterranean all in one plate!
This Sicilian style swordfish is known as pesce spada alla Siciliana or more specifically pesce spada alla Messinese (meaning from the city of Messina). This is due to the fact that swordfish is fished from the strait of Messina, the body of water running between Sicily and Calabria.
No matter how you call it, you'll enjoy the flavors of sweet cherry tomatoes and briny capers and olives to create this Mediterranean flavored sauce that you'll want to lick right off the plate!
Be sure to have some crusty bread handy to mop up the tasty sauce. As a matter of fact it would make for a delicious pasta sauce!
I enjoyed this swordfish at a seafood restaurant in Sicily just two weeks ago. I recreated this dish and decided to lighten it with garden fresh cherry tomatoes rather than tomato sauce.
Ingredient list
- Swordfish steaks: 2 pieces approximately 200 grams each.
- Olive oil
- Onion: ½ large or 1 small onion
- Cherry tomatoes
- Capers: I used brine packed. if using salt cured capers be sure to rinse them.
- Olives: pitted
- Fresh parsley
- Dry oregano
- White wine: not shown
- Salt and pepper, to taste
- Red chili flakes: optional
The following are step by step instructions with 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
- Heat olive oil in a large skillet. Sauté onion until soft, about 5 minutes.
- Add cherry tomatoes and a pinch of salt. Cook for 5 minutes, stirring ocasionally, until the tomatoes are soft and begin to burst (if left whole).
- Stir in capers, olives, half of the fresh parsley and chili flakes (if using). Taste and add salt, if needed.
- Place the swordfish over the vegetables, top with a pinch of salt, pepper and sprinkle with half the dry oregano.
- Pour white wine over the sauce.
- Cover and cook over medium heat for 5 minutes.
- Uncover, flip the fish over and top each piece with a pinch of salt, pepper and the remaining oregano.
- Cover and cook until done, about 5 minutes longer.
- Please note that the cooking time will vary according to the thickness of your swordfish. Mine was on the thicker side and took a full 10 minutes to cook.
- Garnish with remaining parsley and serve hot.
Recipe Notes
-This recipe works well with other firm fleshed varieties of fish such as cod; tuna; halibut or grouper.
-Please note that cooking time may vary according to the thickness of the fish.
-Although this recipe is best made with fresh cherry tomatoes, you may substitute with canned diced tomatoes in a pinch.
-Toss in a few fresh mint leaves at the end of cooking.
-Use pitted olives of your choice except for those tasteless canned ones!
-This dish may be served as is along with bread to mop up the flavorful sauce.
-Try doubling the sauce ingredients and serve part of the sauce tossed with your favorite pasta.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more delicious Sicilian fish and seafood recipes!
- Sicilian Pasta with Sardines
- Swordfish Pasta with Cherry Tomato Sauce
- Oven Baked Fish with Chickpeas, Spinach and Tomatoes
- Pasta with Anchovies and Breadcrumbs
- Baccala alla Ghiotta
- Sicilian Fish with Mint, Onions and Vinegar
- Pistachio Pesto Shrimp Pasta
Ingredients
- 400 grams swordfish 2 portions
- 3 tablespoon olive oil
- 1 small onion diced
- 1 cup cherry tomatoes left whole or halved
- 1 tbsp. capers I used brine packed. If usin salt cured, rinse before using.
- 2 tbsp. olives of your choice (pitted)
- ⅓ cup white wine
- 1 tsp. dry oregano
- ¼ cup fresh parsley chopped
- salt and pepper to taste
- pinch red chili flakes optional
Instructions
- Heat olive oil in a large skillet. Sauté onion until soft, about 5 minutes.
- Add cherry tomatoes and a pinch of salt. Cook for 5 minutes, stirring ocasionally, until the tomatoes are soft and begin to burst (if left whole).
- Stir in capers, olives, half of the fresh parsley and chili flakes (if using). Taste and add salt, if needed.
- Place the swordfish over the vegetables, top with a pinch of salt, pepper and sprinkle with half the dry oregano. Pour white wine over the sauce.
- Cover and cook over medium heat for 5 minutes. Uncover, flip the fish over and top each piece with a pinch of salt, pepper and the remaining oregano. Cover and cook until done, about 5 minutes longer.
- Please note that the cooking time will vary according to the thickness of your swordfish. Mine was on the thicker side and took a full 10 minutes to cook.
- Garnish with remaining parsley and serve hot.
Notes
-Add a few fresh mint leaves at the end of cooking.
-Use pitted olives of your choice except for those tasteless canned ones! To serve: -This dish may be served as is along with bread to mop up the flavorful sauce.
-Try doubling the sauce ingredients and serve some of the sauce tossed with your favorite pasta.
Theresa Vitale
What can I substitute the wine with?
Nadia
Hi Theresa, you can substitute with vegetable broth or even water. Hope this helps!
Thetesa
This recipe was excellent. The only thing I did different was a pan seared the fish first,put it back in the pan with the sauce and cooked it. My husband and his friend were raving about it
Nadia
Hi Thetesa, I'm so glad you enjoyed it and thanks for sharing your variation idea!
Linda
This is really delicious, and SO quick and easy..Thank you for sharing your recipe.
Nadia
Thank you Linda, so glad you enjoyed it!
Lito
A diced onion is in the ingredients but never mentioned in the preparation instructions.
Nadia
Hi Lito it is actually in step 1: sauté it for 5 minutes.
Cherry
My husband & I both give this 5 stars, and he’s somewhat of a fussy foodie!!! 🤣 This was so easy to make and super delish!!! Now I think we need to visit Sicily!!
Nadia
Hello Cherry, so glad you both enjoyed this recipe. You're right it is so easy and delicious and I do hope you get a chance to visit Sicily, you'll love it there. Thank you for your comment!
Maggie
Excellent flavors! Delectable….and so very easy to prepare. Bravo!
Nadia
Hello Maggie, thank you, I agree the flavors in this simple dish are wonderful. So glad you enjoyed it!
Diane Valentino Romagnoli
My husband said outstanding with every bite. DELIZIOSO!
Nadia
Hello Diane, so glad to hear he enjoyed it! Say thank you to him for me!
Frank | Memorie di Angelina
Looks gorgeous, Nadia! Full of those wonderful flavors that bring Sicily to mind. In fact, this dish is practically Sicily on a plate, isn't it?
Nadia
Hi Frank, it most definitely is thank you! I enjoyed it in Sicily recently and just had to recreate it!
Diane
Nadia. I made it again. Delicious! However I pan sear the fish to 130. Then place it in the pan and cover it with the tomato.
Nadia
Hi Diane, that sounds like a great idea. I'm sure it was delicious, thanks for sharing!