Swordfish alla Siciliana

Serves Icon
Time 15 Minutes
  • 4 swordfish steaks
  • 2 tablespoons (40ml) extra virgin olive oil
  • 1 clove garlic, crushed
  • 4 fillets canned anchovies
  • 20 salted capers, rinsed, drained, chopped
  • 20 black olives, pitted and halved (preferably Kalamata)
  • 400g Italian canned chopped tomatoes, drained
  • 250ml white wine
  • 1/2 teaspoon dried oregano
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

To make the Siciliana sauce, heat olive oil in a heavy-based frying pan over medium heat and add the garlic. Cook to soften the garlic without browning for 1-2 minutes. Add the anchovies and cook for 1 minute, then add the capers and olives. Add the chopped tomatoes and if required, season to taste. Cook for 4 minutes, then stir in half of the chopped parsley and oregano.

Step 2

Add the swordfish fillets to the frying pan and lightly season, then add the white wine. Cook the sword fish covered, for 2-3 minutes on each side or until cooked through.

Step 3

Serve the swordfish with the Siciliana sauce and a sprinkling of the remaining parsley on top – buon appetito.

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