Pesce spada alla siracusana
Pesce spada alla siracusana is an emblematic dish of Sicilian cuisine, embodying the culinary tradition of the Strait region. This fish second course unites the delicacy of fresh swordfish with the distinctive acidity of olives and capers, complemented by the sweetness of tomato. A classic balance that reflects the Mediterranean flavors of the Syracuse province.
Preparation
- 1
Portion the swordfish into 4 equal slices of about 200 g each. Dry the slices with paper towels to remove excess moisture.
- 2
Rinse the capers under cold running water to remove excess salt, then drain them well.
- 3
In a large pan, heat the extra virgin olive oil over medium-high heat and add the garlic cloves, lightly crushed.
- 4
Gently place the swordfish slices in the hot pan and brown them for 3-4 minutes per side until they take on a golden color.
- 5
Pour the peeled tomatoes around the fish, add the black olives and drained capers, distributing everything evenly.
- 6
Lower the heat to medium, season with salt and pepper. Let cook for 10-12 minutes, partially covered, until the sauce thickens slightly.
- 7
Check that the fish is perfectly cooked: the flesh should be opaque and flake easily with a fork.
- 8
Transfer the swordfish slices to a serving platter, distribute the sauce around them, and garnish with freshly chopped parsley.
Chef's Tips
Choose fresh swordfish from your fishmonger on the day of purchase. Salted capers should always be rinsed so they do not overpower the other flavors of the dish. This dish reaches the height of its elegance when served at the table directly from the pan.