Ghiotta swordfish
Ghiotta swordfish is a traditional Calabrese dish that is also popular in Sicily. This recipe combines a rich tomato sauce with succulent swordfish steaks for a dish that will delight your tastebuds. The capers and olives provide a salty element, and can be added to the dish according to your own tastes.
• 4 small swordfish steaks
• 4 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 160g can diced tomatoes
• Black olives, pitted, to taste
• 2 tsp capers
• Pinch of oregano
• ½ cup water
• 1 handful of continental parsley leaves , to serve
1. Heat oil in a medium fry pan over medium heat. Lightly fry onion, stirring often, until softened.
2. Add tomatoes, olives, and capers and cook for a further 5 minutes.
3. Add swordfish steaks, water and oregano. Cover and simmer for 10 minutes or until all of the water has evaporated.
4. Sprinkle with parsley and serve warm.