Sicilian Swordfish Recipe

Plated swordfish steaks topped with cherry tomatoes, capers and olives.

Sicilian Swordfish Recipe

Sicilian swordfish with tomatoes, capers and olives: a combination of commonly used Sicilian ingredients to create this elegant one-pan meal that's ready in under 30 minutes.

Course Main dish,

Cuisine Sicilian-Italian

Keyword swordfish topped with cherry tomatoes, olives and capers

Prep Time 10

Cook Time 20

Servings servings

Calories 566kcal

Author Nadia Fazio

Ingredients

400 grams swordfish 2 portions
3 tbsp 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

Does this recipe work with other types of fish?

-This recipe works well with other firm fleshed varieties of fish such as cod; tuna; halibut or grouper.

-Please note that cooking may vary according to the thickness of your fish.

Substitutions and Variations:

-Although this recipe is best made with fresh cherry tomatoes, you may substitute with canned diced tomatoes in a pinch.
-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.

Nutrition