restaurantTraditional recipe

Pesce Spada alla Ghiotta

Name: Pesce Spada alla Ghiotta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 4 (about 800g) swordfish steaks; 400g cherry tomatoes; 2 tbsp desalted capers; 100g green olives; 30g pine nuts; 1 stalk celery; 1 onion; 4 tbsp extra virgin olive oil; to taste parsley; to taste salt and pepper

EasyschedulePrep: 15 minutilocal_fire_departmentCook: 25 minutigroup4 persone

Pesce Spada alla Ghiotta is the signature dish of the Strait of Messina. Fresh swordfish steaks are cooked in a rich sauce of tomato, Lipari capers, green olives, pine nuts, and celery.

The 'ghiotta' is the traditional fishermen's condiment, created to enhance freshly landed fish. Every family in Scilla and Bagnara has their own variation.

Preparation

1
Sauté chopped onion and celery in olive oil.
2
Add halved cherry tomatoes, olives, capers, and pine nuts.
3
Cook the sauce for 10 minutes over medium heat.
4
Place the swordfish steaks in the sauce.
5
Cover and cook for 12-15 minutes, turning halfway through.
6
Sprinkle with fresh parsley and serve.

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Chef's Tips

The swordfish must be very fresh. In Bagnara they add a pinch of wild oregano. Don't overcook: swordfish becomes dry.

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