Sicilian Swordfish with Cherry Tomatoes, Olives, and Pine Nuts

Sicilian Swordfish (Pesce Spada alla Siciliana)

Category: Main Dishes
Servings: 2

Ingredients:

Instructions:

Step 1: Prepare the Tomatoes
Start by preparing the cherry tomatoes. Gently remove them from their stems, rinse them under cold water, and dry them with a clean towel. Once dry, slice each tomato in half, setting them aside for later use.

Step 2: Infuse the Oil with Garlic
In a large skillet, pour in the extra virgin olive oil and heat over medium flame. Add a whole, peeled garlic clove to the pan. Let it sizzle for about 1-2 minutes, allowing the oil to absorb the garlic’s aroma and flavors. Be cautious not to let the garlic burn, as this will affect the overall taste.

Step 3: Cook the Tomatoes
Once the garlic has infused the oil, add the halved cherry tomatoes to the skillet. Sprinkle a pinch of salt and some oregano over the tomatoes. Stir occasionally and cook for about 10 minutes, allowing the tomatoes to soften and release their juices. The goal is to create a flavorful, slightly chunky sauce.

Step 4: Prepare the Olives
While the tomatoes are cooking, take the green olives and slice them into thin rounds, removing any pits if necessary. Once sliced, set the olives aside to be added to the sauce shortly.

Step 5: Incorporate the Olives
After the tomatoes have cooked down, remove the garlic clove from the pan and discard it. Stir in the sliced green olives and mix well. Cover the skillet with a lid and allow the sauce to simmer for an additional 2-3 minutes. The olives will soften slightly and blend with the tomato sauce, creating a rich, savory base.

Step 6: Toast the Pine Nuts
While the tomato and olive sauce is simmering, take the pine nuts and place them in a separate small pan over medium heat. Toast them for about 2-3 minutes, stirring frequently to prevent them from burning. The nuts should turn golden brown and release a pleasant, nutty aroma. Once toasted, remove them from the heat and set aside.

Step 7: Cook the Swordfish
In the same skillet where you made the sauce, heat a bit more olive oil over medium-high heat. Once hot, add the swordfish fillets to the pan. Season both sides with salt and pepper to taste. Cook the swordfish for about 3-4 minutes per side, depending on the thickness of the fillets. The fish should be golden brown on the outside while remaining tender and juicy on the inside.

Step 8: Assemble the Dish
Once the swordfish is cooked, transfer it to a serving platter. Pour the tomato and olive sauce over the top of the fish, making sure to coat it evenly. Sprinkle the toasted pine nuts over the dish, adding a delightful crunch and extra flavor.

Step 9: Serve and Enjoy
Your Sicilian Swordfish is now ready to serve! This dish is best enjoyed hot, straight from the skillet. Pair it with a light salad or some crusty bread for the perfect Mediterranean-inspired meal. Buon appetito!

This Sicilian Swordfish (Pesce Spada alla Siciliana) recipe brings together the vibrant, fresh flavors of Sicily, combining sweet cherry tomatoes, tangy green olives, and crunchy pine nuts to complement the rich, meaty swordfish. The garlic and oregano provide a fragrant, savory base, while the pine nuts add a touch of texture and nuttiness to the dish. Simple to prepare yet full of flavor, this recipe is perfect for a weeknight dinner or a special occasion.