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.
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).
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.
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.
Serve hot with:
Roasted potatoes or crusty Italian bread
A side of sautéed greens or grilled vegetables
A wedge of lemon (optional)
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
White wine: Etna Bianco, Vermentino, or Pinot Grigio
Non-alcoholic: Sparkling citrus water or chilled herbal tea
4 servings