Pesce Spada Catanese | Swordfish from Catania

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.

Receipt Date: June 4, 2022

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

Over medium-high heat, heat 2 teaspoons of EVOO in a large non-stick pan.

Add the swordfish and cook for 2-3 minutes per side, or until the middle is opaque.

Put the fish on a platter and cover it with aluminum foil to keep it warm.

Heat the remaining 2 teaspoons of EVOO in the same skillet, and add the onions and garlic. Cook for 2 or 3 minutes, or until the onions become translucent.

Add the wine and lemon juice. Cook until reduced by half, about 2 minutes.

Stir in the tomatoes, olives, capers, and crushed red chili pepper flakes, and cook for 5 minutes.

Season with salt and pepper to taste.

Spoon the sauce over the fish and serve immediately.