Also known as Pesce Spada alla Ghiotta , this dish is a southern Italian classic, especially beloved in Messina , Sicily. Thick swordfish steaks are pan-seared and then gently simmered in a vibrant sauce of tomatoes, olives, capers, celery, onion, and white wine . It’s rustic, briny, and deeply Mediterranean.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsFor the Swordfish
4 swordfish steaks (6 oz / 170 g each, about 1-inch thick)
Salt and black pepper, to taste
2 tbsp olive oil (for searing)
For the Ghiotta Sauce
3 tbsp olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes (halved) or ¾ cup canned San Marzano tomatoes (crushed)
¼ cup green olives, pitted and halved
2 tbsp capers (rinsed)
½ cup dry white wine
2 tbsp fresh parsley, chopped
1 bay leaf
Optional: pinch of chili flakes
Sear the Swordfish
1
Pat swordfish steaks dry and season with salt and pepper .
Heat 2 tbsp olive oil in a wide skillet over medium-high heat.
Sear swordfish for 2 minutes per side until lightly golden. Remove and set aside (they will finish cooking in the sauce).
Make the Ghiotta Sauce
2
In the same pan, reduce heat to medium. Add 3 tbsp olive oil .
Sauté onion and celery until soft and translucent (about 5–6 minutes).
Add garlic , stir for 30 seconds until fragrant.
Add cherry tomatoes (or crushed tomatoes), capers , olives , bay leaf , and chili flakes (if using).
Pour in the white wine and simmer for 6–8 minutes , until slightly thickened.
Finish the Dish
3
Nestle the swordfish steaks back into the sauce.
Cover partially and simmer over low heat for 8–10 minutes , or until swordfish is cooked through but still moist and flaky.
Taste and adjust seasoning. Remove bay leaf.
Sprinkle with fresh parsley before serving.
To Serve
4
Serve hot with:
Roasted potatoes or crusty Italian bread
A side of sautéed greens or grilled vegetables
A wedge of lemon (optional)
Variations
5
Add raisins or pine nuts for a sweet-savory Sicilian twist
Use tuna steaks or mahi-mahi as alternatives
Serve sauce over spaghetti for a seafood pasta
Pairing Suggestions
6
White wine: Etna Bianco, Vermentino, or Pinot Grigio
Non-alcoholic: Sparkling citrus water or chilled herbal tea
Ingredients For the Swordfish
4 swordfish steaks (6 oz / 170 g each, about 1-inch thick)
Salt and black pepper, to taste
2 tbsp olive oil (for searing)
For the Ghiotta Sauce
3 tbsp olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes (halved) or ¾ cup canned San Marzano tomatoes (crushed)
¼ cup green olives, pitted and halved
2 tbsp capers (rinsed)
½ cup dry white wine
2 tbsp fresh parsley, chopped
1 bay leaf
Optional: pinch of chili flakes
Directions Sear the Swordfish
1
Pat swordfish steaks dry and season with salt and pepper .
Heat 2 tbsp olive oil in a wide skillet over medium-high heat.
Sear swordfish for 2 minutes per side until lightly golden. Remove and set aside (they will finish cooking in the sauce).
Make the Ghiotta Sauce
2
In the same pan, reduce heat to medium. Add 3 tbsp olive oil .
Sauté onion and celery until soft and translucent (about 5–6 minutes).
Add garlic , stir for 30 seconds until fragrant.
Add cherry tomatoes (or crushed tomatoes), capers , olives , bay leaf , and chili flakes (if using).
Pour in the white wine and simmer for 6–8 minutes , until slightly thickened.
Finish the Dish
3
Nestle the swordfish steaks back into the sauce.
Cover partially and simmer over low heat for 8–10 minutes , or until swordfish is cooked through but still moist and flaky.
Taste and adjust seasoning. Remove bay leaf.
Sprinkle with fresh parsley before serving.
To Serve
4
Serve hot with:
Roasted potatoes or crusty Italian bread
A side of sautéed greens or grilled vegetables
A wedge of lemon (optional)
Variations
5
Add raisins or pine nuts for a sweet-savory Sicilian twist
Use tuna steaks or mahi-mahi as alternatives
Serve sauce over spaghetti for a seafood pasta
Pairing Suggestions
6
White wine: Etna Bianco, Vermentino, or Pinot Grigio
Non-alcoholic: Sparkling citrus water or chilled herbal tea
Sicilian Swordfish alla Ghiotta
