Spada alla Ghiotta
Sicily's classic swordfish dish — spada alla ghiotta, swordfish cooked "alla ghiotta" meaning "in the glutton's style". Thick swordfish steaks braised in a sweet-and-sour Sicilian sauce of tomatoes, celery, olives, capers, pine nuts, sultanas and a touch of sugar and vinegar. The agrodolce tradition reflects the Arab influence on Sicilian cuisine.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Lightly flour swordfish; brown 1 minute per side in hot olive oil. Remove (it finishes in the sauce).
About 4 min
Sauté onion and celery in the same oil 8 minutes until soft.
About 9 min
Add tomatoes; cook 10 minutes. Add olives, capers, pine nuts, sultanas, vinegar and sugar. Season.
About 9 min
Return swordfish to the sauce; cover; cook gently 8–10 minutes until just cooked through (do not overcook swordfish — it turns dry).
About 9 min
Finish with parsley. Serve with crusty Sicilian bread to absorb the sweet-sour sauce.
About 3 min
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 34 g
- Carbs
- 14 g
- Fat
- 20 g
- Fibre
- 3 g
- Sugar
- 8 g
- Sodium
- 540 mg
Contains: nuts, fish
You might also cook
All Italian recipes
Recipe by Boon Tools.