Entree: Italy – Sicily – Pesce Spada alla Siciliana (Sicilian-style swordfish with tomatoes, capers, and olives)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 swordfish steaks, 6 oz (170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) capers, rinsed
- 1/2 cup (75 g) pitted Kalamata or Gaeta olives, halved
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (30 g) fresh basil, torn
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/4 cup (30 g) toasted breadcrumbs (optional topping)

Instructions

1. Heat olive oil in a large skillet over medium heat; add garlic and sauté until fragrant without browning, about 1 minute.
2. Add white wine and simmer 1–2 minutes to reduce slightly, then stir in crushed tomatoes, capers, olives, parsley, basil, red pepper flakes, salt, and pepper. Simmer gently 8–10 minutes to meld flavors.
3. Nestle swordfish steaks into the sauce, spoon sauce over the tops, reduce heat to medium-low, cover, and simmer 6–8 minutes until fish is opaque and just cooked through.
4. If using, sprinkle toasted breadcrumbs over the steaks before serving; serve hot with extra parsley and crusty bread.