Pesce Spada alla Ghiotta (Sicilian Swordfish)
  • One swordfish steak, sliced very thin (1/4-1/8 inch thick)
  • 2 medium potatoes
  • 1 ½ cup tomato puree
  • ½ onion, finely diced
  • 1 tablespoon of green olive tapenade (or a handful of green olives sliced)
  • 1 tablespoon of salted capers, rinsed
  • 1 chili pepper, crushed
  • Olive oil
  • Salt
  • Pepper
  • Basil, chiffonade
  1. Boil the potatoes in salted water until they pierce easily with a knife. When finished, remove from the water, peel and slice them.
  2. In a large skillet or cast iron pan, heat a generous amount of olive oil (enough to cover the bottom of the pan). Add the onions and saute until very soft, then add the olive tapenade, capers, chillies, tomatoes, salt, and pepper. Be careful not to over-salt, since the olives and capers are already salty. Simmer the sauce for 20 minutes.
  3. Immediately prior to serving, add the thinly sliced swordfish to the simmering sauce. Cook for five minutes, or just until cooked through. You can tell from the color when the fish is fully cooked. Be very careful not to overcook the fish, since swordfish tends to go from raw to overcooked really quickly.
  4. When the fish is just cooked through, top with basil and serve.
Recipe by The Taste Edit at