Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Swordfish with Tomatoes and Capers — A Taste of Tradition
Succulent swordfish simmered with sweet tomatoes, briny capers and fragrant herbs — a vibrant Sicilian classic that brings the Mediterranean straight to your table.
🛒 Ingredients
- ✓ 4 swordfish steaks
- ✓ 2 garlic cloves
- ✓ 500 g cherry tomatoes
- ✓ 1 heaped tbsp capers
- ✓ 1 glass dry white wine
- ✓ 150 g pitted black olives
- ✓ Oregano
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Welcome to the heart of Sicilian cooking, where every dish carries a story and every aroma feels like a warm breeze from the Mediterranean coast.
This swordfish recipe is a celebration of everything that makes Sicilian food so captivating — fresh ingredients, bold flavours, and a touch of seaside simplicity. Imagine the scent of ripe tomatoes mingling with oregano, or the gentle sizzle of swordfish cooking as the wine evaporates into a fragrant cloud.
Perfect for an al fresco summer supper or a relaxed dinner with friends, this dish captures the island’s sunny character in every bite. With just a handful of ingredients and a short cooking time, it’s proof that true Mediterranean flavour doesn’t need to be complicated.
👨🍳 Preparation
- 1
Soak the capers in a glass of water for 15–20 minutes to remove excess salt.
- 2
Rinse the swordfish steaks and pat dry.
- 3
Wash the tomatoes and cut them in halves or quarters, depending on size. Halve the olives.
- 4
Warm a little olive oil in a large pan with one garlic clove. When golden, add the tomatoes.
- 5
Season the tomatoes with salt, pepper and oregano. Cook for 8–10 minutes, stirring occasionally.
- 6
Remove the garlic, then nestle the swordfish into the pan. Pour in the wine and allow it to evaporate.
- 7
Add the olives and the soaked capers, cooking the swordfish for 3–4 minutes per side with the pan covered.
- 8
Plate and serve hot, with a final sprinkle of fresh oregano.
💡 Tips and Variations
Add a little chilli to the tomato sauce if you enjoy a spicy twist.
For a different flavour profile, use green olives in place of black.
📦 Storage
- • Store leftover swordfish in an airtight container in the fridge for 1–2 days.
- • Reheat gently in a pan over low heat or in the microwave to avoid drying the fish.
- • Do not freeze cooked swordfish — its texture suffers significantly.
🍷 Pairing
Pair with a chilled glass of Grillo, a fragrant Sicilian white wine that highlights the bright, fresh flavours of the dish.
Thank you for joining me on this journey through Sicilian flavours. This swordfish dish is a simple yet striking way to bring a little Mediterranean sunlight to your table. Enjoy every bite!
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