Spicy Swordfish Recipe

How to Cook Spicy Swordfish That Will Teleport You to Sicily

Swordfish, a staple in Italian, especially Sicilian, cuisine, is often prepared ‘Sicilian style’ with vibrant tomatoes and olives. With its steak-like texture and mild flavor, swordfish is perfect for those who don’t typically love seafood. Moreover, this Spicy Swordfish Recipe is quick and easy to make.

This isn’t just any recipe—it’s been passed down through generations and passed on to me 15 years ago by my friend Robert. It’s a cherished recipe passed down from his mother, who inherited it from her own mother. In addition, the sauce—simple, colorful, and deliciously healthy, the sauce for this dish, a mix of capers, olives and tomato—is a classic pairing. Add a hint of chili and each bite will transport you straight to the shores of Sicily.

Watch the Spicy Swordfish Video Recipe

How To Cook Spicy Swordfish Like A Sicilian Chef

Vincenzo’s tips

Choose Quality Cherry Tomatoes

To begin with, select plump, juicy cherry tomatoes to add freshness and create the perfect sauce. The beauty of this recipe is that you can add as many tomatoes as you like, adjusting for sweetness and acidity to suit your taste.

Caper the Right Way

Additionally, for the best flavor balance, select unsalted capers. However, if you can only find capers preserved in vinegar, rinse them under cold water to remove any excess acidity. This ensures their briny flavor enhances the dish without overpowering it.

Watch the Clock

Cook your swordfish to perfection by timing it right. Swordfish cooks perfectly in just 7 minutes, so aim for 3.5 minutes per side. This locks in moisture, keeping the inside tender while giving the outside a beautiful sear. Be careful not to overcook it, as swordfish can dry out quickly. If you’re unsure, lower the heat and make a small slit to check for doneness.

How to serve

Finally, once your swordfish is cooked to perfection, season it with salt and black pepper. Serve it hot, allowing each bite to melt in your mouth. Then, pair it with roasted capsicum, eggplant, or some crusty bread to soak up the delicious juices.

Spicy Swordfish Recipe

Print Recipe

Experience the bold flavors of Sicily with this Spicy Swordfish recipe, a vibrant dish that combines juicy cherry tomatoes, tangy capers, and succulent kalamata olives with the mild, meaty texture of swordfish. This straightforward recipe cooks in just minutes and will impress those who love seafood as well as those who prefer a milder taste.

Equipment

• ▢
  knife
• ▢
  Chopping-board
• ▢
  Large-sized pan
• ▢
  Garlic crusher, optional
• ▢
  wooden spoon
• ▢
  Potato masher
• ▢
  Slotted turner
• ▢
  Tongs

Ingredients

• ▢ 3 swordfish steak, 1 inch/2.54cm thick per piece
• ▢ 300 g /10.5oz cherry tomato
• ▢ 1 red hot chili, optional
• ▢ Extra virgin olive oil, EVOO
• ▢ 3 cloves of garlic
• ▢ 21 kalamata olives, 7 per person
• ▢ 1 Tbsp of capers, unsalted and washed
• ▢ A fresh bunch of parsley, chopped
• ▢ Salt & Pepper

Instructions

• Cut the cherry tomatoes in half lengthwise, or if larger, quarter them for better cooking.
• Finely chop the chili – optional, but recommended for an extra kick.
• Place a large pan over low heat and pour in a generous amount of EVOO, followed by a splash of water.
• Add the crushed garlic clove then stir with a wooden spoon before adding the cherry tomatoes and half of the chopped chili. Continue to stir.
• Gently press down on the cherry tomatoes with a potato masher to extract more juice. Be gentle to avoid turning them into a puree.
• Press the kalamata olives with your hands to release their flavors before adding them to the pan along with the capers.
• Add some parsley, a pinch of salt and pepper and stir well.
• Lay the swordfish steak in the same pan, seasoning the top with a pinch of salt and a generous sprinkle of pepper. Cover the pan to allow the fish to steam and infuse with the other ingredients.
• After cooking for 3.5 minutes, carefully flip the swordfish using a slotted turner and tongs. Ladle the sauce, olives, and tomatoes over the steak, making sure it’s well coated.
• Add the remaining parsley and chili, letting it cook for another 3.5 minutes, allowing the flavors to fully develop. Lower the heat if you are worried it will dry out.
• Remove from heat once time is up as it will continue to cook and can easily become dry.

Video

E ora si mangia, Vincenzo’s Plate…Enjoy!

If you enjoyed this recipe, you might also love exploring another fantastic seafood recipe.

• Fried Calamari
  

• Seafood Pasta Marinara

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