Name: Sicilian-Style Swordfish Steaks (Pesce Spada alla Ghiotta)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 swordfish steaks (about 6 oz each, 1-inch thick); Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 2 cloves garlic, minced; 1 small red onion, finely chopped; 1 cup cherry tomatoes (halved); ¼ cup green or black olives (such as Castelvetrano or Kalamata), pitted and halved; 1 tbsp capers, rinsed; ¼ cup dry white wine; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley; Fresh basil (optional), for garnish

DifficultyBeginner

CategoryFish, Main Courses

This rustic yet elegant dish showcases thick swordfish steaks pan-seared to perfection, then topped with a vibrant sauce made from tomatoes, olives, capers, garlic, and fresh herbs. It’s briny, bright, and bursting with Southern Italian flavor. Serve it with crusty bread or herbed couscous to soak up every last drop.

Yields2 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

2 swordfish steaks (about 6 oz each, 1-inch thick)

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

2 cloves garlic, minced

1 small red onion, finely chopped

1 cup cherry tomatoes (halved)

¼ cup green or black olives (such as Castelvetrano or Kalamata), pitted and halved

1 tbsp capers, rinsed

¼ cup dry white wine

1 tbsp lemon juice

2 tbsp chopped fresh parsley

Fresh basil (optional), for garnish

Prep and Sear the Swordfish

Pat the swordfish steaks dry and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the swordfish for about 3–4 minutes per side, until golden and just cooked through (opaque in the center).
Transfer to a plate and tent loosely with foil.

Make the Sicilian Sauce

In the same skillet, add the remaining tablespoon of olive oil.
Sauté the red onion and garlic for 2–3 minutes, until fragrant and softened.
Add the tomatoes, olives, and capers, and cook for 5 minutes until the tomatoes begin to soften and release their juices.
Pour in the white wine and simmer for 2 more minutes.
Stir in the lemon juice and parsley, then season to taste.

Finish and Serve

Return the swordfish to the pan for 1 minute to soak in the sauce, spooning it over the top.
Plate the swordfish and generously spoon the sauce over each steak.
Garnish with fresh basil leaves if desired.

Suggested Sides

Lemon herb couscous or roasted potatoes
Steamed green beans or sautéed zucchini
A chilled glass of Vermentino or Pinot Grigio

Ingredients