From Our Food and Drink Archives

Swordfish alla Siciliana

This piquant sauce is delicious on swordfish but it also works well with other white fish, such as halibut or tuna.

Ingredients

1/3 cup (80 mL) extra-virgin olive oil, divided 4 swordfish fillets, each 6 oz (175 g)
4 cloves garlic, chopped
4 anchovy fillets, chopped
¼ cup (60 mL) capers
½ cup (125 mL) canned San Marzano tomatoes and their juices, preferably PDO, crushed
¼ cup (60 mL) black olives, pits removed and chopped or halved
¼ cup (60 mL) coarsely chopped parsley

Directions

  1. Heat 1 tbsp (15 mL) of oil in a frying pan over medium-high heat. Add fish. Cook until a knife inserted into thickest part of fish and held for 10 seconds comes out warm, 3 to 4 minutes per side for fillets that are 1 inch (2.5 cm) thick. Remove to a plate and loosely cover.
  2. Reduce heat to medium-low. Heat remaining olive oil. Add garlic. Cook, stirring constantly, until golden, about 30 seconds. Add anchovies and capers, then tomatoes. Cook until saucy, 1 to 2 minutes. Stir in olives and parsley.
  3. Divide sauce among 4 serving plates. Top with fish. Top with any remaining sauce, if you like. Great served with sauté́ed greens, such as rapini.
 
Makes 4 servings