For a richer flavor, consider using sun-dried tomatoes in oil in addition to, or in place of, the fresh tomatoes. Drain the sun-dried tomatoes well and chop them before adding them to the sauce. Toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, watching carefully to prevent burning. Alternatively, toast them in the oven at 350°F (175°C) for 5-7 minutes. The baking time will vary depending on the thickness of the swordfish steaks. Use a meat thermometer to ensure the swordfish is cooked to the proper internal temperature. Serve with a side of couscous, quinoa, or crusty bread to soak up the delicious sauce. A crisp white wine, such as Pinot Grigio or Vermentino, pairs perfectly with this dish.
Swordfish a la Siciliana
-
PREP TIME15 mins
-
COOK TIME20 mins
-
TOTAL TIME55 mins
-
SERVING6 People
-
VIEWS534
Transport yourself to the sun-drenched shores of Sicily with this vibrant swordfish dish. A symphony of sweet raisins, briny olives, and zesty capers creates an unforgettable Mediterranean culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Cholesterol58 mg
-
Fiber2 g
-
Protein33 g
-
Saturated Fat4 g
-
Sodium454 mg
-
Sugar2 g
-
Fat23 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Soak the raisins in lukewarm water for 30 minutes. Drain thoroughly and set aside. (30 minutes)
02 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C).
03 Step
Recipe View Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the minced onion and garlic and sauté until softened and translucent, about 5 minutes. (5 minutes)
04 Step
Recipe View Stir in the drained raisins, diced tomatoes, minced olives, toasted pine nuts, and capers. Season lightly with salt and pepper. Bring the sauce to a simmer, then cover the skillet, reduce heat to medium-low, and cook for 15 minutes, stirring occasionally, until the tomatoes have softened and the flavors have melded. (15 minutes)
05 Step
Recipe View While the sauce simmers, pat the swordfish steaks dry with paper towels. Season generously with sea salt and freshly ground black pepper.
06 Step
Recipe View Nestle the seasoned swordfish steaks into the simmering sauce in the skillet. Ensure the steaks are partially submerged in the sauce.
07 Step
Recipe View Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the swordfish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). (15-20 minutes)
08 Step
Recipe View Remove the skillet from the oven and let the swordfish rest for a few minutes before serving.
09 Step
Recipe View Serve the swordfish steaks immediately, spooning the flavorful sauce over the top. Garnish with fresh parsley, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Javonte Okuneva
Feb 6, 2025This recipe is a great way to use up some pantry staples. I highly recommend it!
Branson Ondricka
Jul 20, 2024I made this last night and it was a huge hit! The sauce is so flavorful.
Norwood Murazik
Feb 15, 2024The instructions were easy to follow, and the dish turned out beautifully.
Joey Littel
Dec 2, 2023This recipe is amazing! The combination of sweet, salty, and tangy is perfect.
Garrison Rath
Jun 25, 2023My family loved this! We will definitely be making it again.
Alda Jacobson
Apr 15, 2023The swordfish was cooked perfectly, and the sauce was bursting with flavor.
Leon Abernathy
Feb 8, 2023I couldn't find Castelvetrano olives, so I used Kalamata. It was still very good, but next time I'll try to find the right olives.
Marco Gutkowski
Dec 15, 2022I added a splash of white wine to the sauce for extra depth. Delicious!