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Sicilian Braised Swordfish with Tomatoes and Olives (Agghiotta di Pesce Spada)

Agghiotta di Pesce Spada is a classic Sicilian dish that showcases the island’s love for bold Mediterranean flavors. This one-pan preparation features swordfish steaks gently braised in a vibrant tomato-based sauce enriched with capers, olives, and toasted pine nuts. The dish embodies the essence of Sicilian cuisine, balancing sweet, sour, and savory elements in perfect harmony. The optional addition of red wine vinegar and sugar allows for a subtle agrodolce (sweet-sour) touch, a hallmark of many Southern Italian recipes. Traditionally served warm or at room temperature, this dish pairs beautifully with crusty bread or a side of roasted vegetables. Whether enjoyed as a comforting family meal or an elegant dinner centerpiece, this recipe delivers a taste of Sicily’s coastal heritage in every bite.

Main | Sicilian | Pescatarian | Braised Fish | Frying Pan | Thermometer | Olive | Pine Nut | Swordfish | Tomato | Braising | Searing | Family Gathering | Quick
Time to complete

Prep

15min

Cook

20min

Wait

0 minutes

Total

35min

Ingredients (Makes 4 portions)

Ingredients

  • 2 pounds (910g) swordfish steaks, 1 to 1½ inches thick, divided into four 8-ounce (225g) portions
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup (65g) all-purpose flour, for dredging
  • 1 medium (8-ounce; 225g) red onion, diced
  • 1½ pounds (680g) small tomatoes, quartered, or one 28-ounce (794g) can whole peeled tomatoes with juices, roughly chopped
  • 2 tablespoons (21g) salted capers, rinsed
  • ½ cup (57g) pitted mild green olives, such as Castelvetrano, halved lengthwise
  • 2 tablespoons (28g) pine nuts, toasted
  • 2 tablespoons (8g) minced flat-leaf parsley leaves and tender stems

Cooking Oil

  • 5 tablespoons (75ml) extra-virgin olive oil, divided

Optional Flavor Enhancements

  • Red wine vinegar and/or granulated sugar, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 22
  • Carbohydrates: 6
  • Fiber: 1.5
Directions

Prepare the Swordfish

  • 1. Season swordfish steaks on both sides with salt and pepper. Spread flour evenly on a plate and dredge each steak, shaking off excess flour before transferring to a platter.

Sear the Swordfish

  • 2. Heat 2 tablespoons (30ml) olive oil in a large 12-inch stainless-steel skillet over medium-high heat until shimmering. Working in batches if necessary, add swordfish steaks and cook until well browned on one side, about 5 minutes. Flip and cook until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done, about 2 minutes. Transfer to a platter and set aside.

Prepare the Sauce

  • 3. Wipe out the skillet and return to medium-high heat. Add the remaining 3 tablespoons (45ml) olive oil and diced onion. Cook, stirring frequently, until softened but not browned, about 4 minutes.

Build the Flavor

  • 4. Add tomatoes, capers, and olives to the skillet. Cook, stirring occasionally, until tomatoes break down and the sauce thickens, about 5 minutes. Season with salt. If desired, add 1 to 2 teaspoons of red wine vinegar and a pinch of sugar to balance the flavors.

Finish the Dish

  • 5. Reduce heat to medium. Stir in toasted pine nuts and parsley. Nestle the swordfish steaks into the sauce and cook until warmed through. Serve hot, warm, room temperature, or chilled.
Cookix's Secrets

Alternative Cooking Method

  • Grill the swordfish instead of pan-searing for a smoky flavor.

Alternative Proteins

  • Substitute swordfish with halibut or mahi-mahi for a similar texture.

Bold Flavor Enhancements

  • Add a pinch of crushed red pepper flakes for a subtle heat.

Cooking Tips

  • Ensure the swordfish steaks are evenly thick to promote even cooking.

Healthier Variation

  • Replace all-purpose flour with almond flour for a gluten-free option.

Sauce Balance

  • Taste the sauce before adding vinegar or sugar—adjust based on the sweetness or acidity of the tomatoes.

Seasonal Tweaks

  • Use cherry tomatoes in summer for a sweeter sauce or canned tomatoes in winter for a richer consistency.

Serving Suggestions

  • Pair with crusty bread or a side of roasted vegetables for a complete meal.