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Pesce Spada alla Siciliana
(Sword Fish “Sicilian Style”)
Serves 4


1.5 Lbs. or 600 gr. (x 4 steaks) sword steaks, soaked in water & vinegar
6 Tbsp. EVOO
6 Tbsp. white onions, finely chopped
9 oz. or 250 gr. cherry tomato’s cut in ½
4 Tbsp. olives, pitted
1 Tbsp. capers
1 Teaspoon dry oregano
½ cup or 125 ml. white wine
salt and pepper


1. In a skillet over medium high heat, add the EVOO and onions, cook until the onions become
translucent and begin to color, 5-6 minutes.

2. Add olives, capers and cherry tomato and cook for 5 minutes.

3. Remove sword fish from water and pat dry.

4. Season with oregano, salt and pepper.

5. Add to the skillet and cook one minute on each side.

6. Add white wine, cover and cook for an additional 2-3 minutes.

7. Adjust to taste with salt and pepper and serve.

EVOO = Extra Virgin Olive Oil