Pesce spada alla ghiotta
Pesce spada alla ghiotta is a classic of Calabrian cuisine, born in the waters of the Strait of Messina where swordfish is still caught according to tradition today. This dish encapsulates the Mediterranean flavors of Aspromonte: delicate swordfish pairs perfectly with the vibrancy of capers, olives and tomato, creating a balance between sweet and salty typical of Southern Italian cooking.
Preparation
- 1
Rinse the capers under running water to remove excess salt. Finely chop the onion and garlic.
- 2
In a large pan, heat the extra virgin olive oil and gently sauté the onion and garlic until they become translucent.
- 3
Add the peeled tomatoes and white wine, stir well and let cook for 10 minutes over medium-low heat.
- 4
Add the capers and black olives to the sauce, stir and adjust salt and pepper to your taste.
- 5
Pat the swordfish slices dry with paper towels and lightly salt both sides.
- 6
Gently place the swordfish on the sauce and cover the pan with a lid.
- 7
Cook over medium heat for 12-15 minutes, until the fish is cooked and flakes easily with a fork.
- 8
Transfer the swordfish to a serving plate, pour the sauce over it and finish with a handful of freshly chopped parsley. Serve immediately.
Chef's Tips
If the capers are very salty, soak them in water for a few minutes before use. Swordfish cooks quickly: do not prolong cooking to keep it tender and juicy. This dish is ideally accompanied by toasted bread to collect the sauce.