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Sicily: swordfish with tomatoes, capers and black olives

Swordfish is one of the most important sea product in Sicily together with tunafish and this is a mediterranean recipe that belongs to the traditional sicilian cuisine. It is also very easy to be realized: you just need fresh products: remember when fish is fresh, you won't need so many ingredients as you won't cover its freshness and flavors.

Cooking time: 20 minutes

Prep time: 15 minutes

Serving size 4

4 slices of swordfish

2 cloves of garlic

250 g cherry tomatoes

1 handful of capers pickled in salt.

Half a glass of dry white wine

Black pitted olives


3 tablespoon Extra virgin olive oil

Salt and pepper


Wash and cut the tomatoes in a half, put the capers to soak in the water for half an hour.

In a large saucepan, brown the garlic, then add the cherry tomatoes, olives, capers and cook for 3 or 4 minutes on high heat.

Add the fish slices washed and dabbed with kitchen towel: add salt, pepper as well and sprinkle with oregano.

Cook each side for a few minutes and blend with the white wine. Turn the fish gently from one side to another and continue cooking for another 3-4 minutes.

Your swordfish is now ready to be served with some other fresh oregano in it.


Etna Bianco Doc: still white wine with a nice bright yellow nuance. Fresh, dry and harmonic, jasmine and citrus scented.

How to serve it: 8° to 10°

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