🇮🇹 Italian · Main Dish
🐟 Pesce Spada alla Ghiotta
Pesce Spada alla Ghiotta
Swordfish steaks braised in a bold Sicilian sauce of tomato, olives, capers, and celery, the name meaning 'greedy style' for how thoroughly the sauce is meant to be enjoyed.
This preparation from the Strait of Messina, where swordfish is prized above almost any other fish, braises the steaks gently in a briny, herbaceous sauce rather than grilling them, resulting in tender fish infused throughout with bold Sicilian flavor.
Ingredients
Equipment: Large saute pan with lid
- 4 swordfish steaks, about 200g/7oz each
- 1 onion, chopped
- 2 celery stalks, chopped
- 400 g (14 oz) canned crushed tomatoes
- 80 g (1/2 cup) green olives, pitted
- 3 tbsp capers, rinsed
- 2 tbsp raisins, soaked in warm water
- 2 tbsp pine nuts
- 80 ml (1/3 cup) extra virgin olive oil
- Fresh basil, torn
- Salt and pepper, to taste
Method
- Warm the olive oil in a large pan and saute the onion and celery until softened.
- Add the crushed tomatoes and simmer for 10 minutes.
- Add the olives, capers, drained raisins, and pine nuts, and simmer for another 5 minutes.
- Season the swordfish steaks and nestle them into the sauce.
- Cover and cook gently for 10-12 minutes, turning once, until the fish is just cooked through.
- Finish with fresh basil and serve hot with plenty of sauce.
Chef Tips
- Braising the swordfish gently in the sauce keeps it moist, unlike grilling, which can dry it out quickly.
- The sweet-savory combination of raisins and olives is a hallmark of Sicilian cooking - don't be tempted to omit either.
- Fresh swordfish steaks, not previously frozen if possible, give the best texture.
Common Mistakes to Avoid
- Overcooking the swordfish, which dries out quickly even when braised.
- Using a thin, underseasoned sauce that doesn't stand up to the rich fish.
- Skipping the sweet elements (raisins), missing the dish's characteristic Sicilian balance.
Nutrition (per serving)
Health Benefits
- Swordfish is a good source of lean protein and vitamin D.
Cultural Note
Pesce spada alla ghiotta is closely tied to the Strait of Messina, an area renowned for its swordfish fishing tradition and season each spring and summer.
Storage & Serving
Storage: Refrigerate up to 2 days.
Reheating: Reheat gently on the stovetop, taking care not to overcook the fish further.
Serve with: Crusty bread, A chilled Sicilian white wine