Spicy Swordfish

Swordfish, a staple in Italian, especially Sicilian, cuisine, is often prepared 'Sicilian style' with vibrant tomatoes and olives. With its steak-like texture and mild flavor, swordfish is perfect for those who don’t typically love seafood. Moreover, this Spicy Swordfish Recipe is quick and easy to make. This isn’t just any recipe—it’s been passed down through generations and passed on to me 15 years ago by my friend Robert. It's a cherished recipe passed down from his mother, who inherited it from her own mother. In addition, the sauce—simple, colorful, and deliciously healthy, the sauce for this dish, a mix of capers, olives and tomato—is a classic pairing. Add a hint of chili and each bite will transport you straight to the shores of Sicily.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut the cherry tomatoes in half lengthwise, or if larger, quarter them for better cooking.

Step 2

2. Finely chop the chili - optional, but recommended for an extra kick.

Step 3

3. Place a large pan over low heat and pour in a generous amount of EVOO, followed by a splash of water.

Step 4

4. Add the crushed garlic clove then stir with a wooden spoon before adding the cherry tomatoes and half of the chopped chili. Continue to stir.

Step 5

5. Gently press down on the cherry tomatoes with a potato masher to extract more juice. Be gentle to avoid turning them into a puree.

Step 6

6. Press the kalamata olives with your hands to release their flavors before adding them to the pan along with the capers.

Step 7

7. Add some parsley, a pinch of salt and pepper and stir well.

Step 8

8. Lay the swordfish steak in the same pan, seasoning the top with a pinch of salt and a generous sprinkle of pepper. Cover the pan to allow the fish to steam and infuse with the other ingredients.

Step 9

9. After cooking for 3.5 minutes, carefully flip the swordfish using a slotted turner and tongs. Ladle the sauce, olives, and tomatoes over the steak, making sure it's well coated.

Step 10

10. Add the remaining parsley and chili, letting it cook for another 3.5 minutes, allowing the flavors to fully develop. Lower the heat if you are worried it will dry out.

Step 11

11. Remove from heat once time is up as it will continue to cook and can easily become dry.

Step 12

HOW TO SERVE:

Step 13

Finally, once your swordfish is cooked to perfection, season it with salt and black pepper. Serve it hot, allowing each bite to melt in your mouth. Then, pair it with roasted capsicum, eggplant, or some crusty bread to soak up the delicious juices.