Pesce Spada alla Ghiotta

Ingredients

• 800 gswordfish steaks
• 400 gripe tomatoes — crushed
• 100 ggreen olives — pitted
• 3 tbspcapers — rinsed
• 4 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the swordfish steaks. Rinse 800 g of swordfish under cold water and pat them dry with paper towels. This ensures that the fish will sear properly, rather than steaming in excess moisture.
2. Dice 400 g of ripe tomatoes into small cubes. Slice 100 g of green olives into rounds and rinse 3 tbsp of capers under cold water to remove excess salt. Set these aside as they will be added to the dish later.
3. In a large skillet, heat 4 tbsp of extra virgin olive oil over medium heat. Add two cloves of garlic, finely chopped, to the oil. Cook until the garlic is fragrant and lightly golden, about 2 minutes, to create a flavorful base.
4. Add the diced tomatoes to the skillet and stir gently to combine with the garlic and oil. Season with fine sea salt and black pepper to taste. Allow the tomatoes to cook down until they begin to break apart and form a sauce, which should take about 5-7 minutes.
5. Once the tomato sauce is ready, gently place the swordfish steaks into the skillet. Cook the fish for about 3-4 minutes on each side, or until just opaque. Shake the pan occasionally to prevent sticking, but avoid stirring too vigorously to maintain the integrity of the fish.
6. Add the sliced olives and rinsed capers to the skillet, distributing them evenly around the fish. Allow these ingredients to warm through for about 2 minutes, infusing the dish with their briny flavors.
7. Finish the dish by drizzling a little more extra virgin olive oil over the top. Serve immediately, ensuring each plate has a portion of fish, sauce, olives, and capers. The fish should be tender and the sauce rich and aromatic, embodying the essence of Sicilian home cooking.