Swordfish is a popular fish in Italy, especially the further south you go. When I visit Catania, I love to go to the Antica Trattoria La Paglia to experience the authentic Catanese cuisine. They have been open since 1814! I had an unforgettable Pesce Spada, swordfish, at the trattoria, which I often make at home when I can find fresh swordfish steaks. I enjoy serving this dish with roasted potatoes to soak up the delicious sauce and pesto green beans. I actually prefer a glass of red wine with this fish! Pairing rules out the window, but a glass of Poggio Grande’s Piano really takes this recipe to another level.
See ingredients, directions and pairings.
4 Swordfish Steaks, rinsed and dried
4 tablespoons EVOO
1 Onion, chopped finely
1 Garlic Clove, minced
2 cups Cherry Tomatoes, cut in half
1 cup Pitted Olives
4 tablespoons Salted Capers, rinsed
1/2 cup White Wine
2 tablespoons Fresh Lemon Juice
1/4 teaspoon Red Chili Pepper Flakes
Sea Salt and Pepper, to taste