SICILIAN SWORDFISH

Because Sicilian Cuisine has Arab influences, there is often a sweet/savory component to the recipes. The raisins/capers here are an example along with the pine nuts. My daughter Caki and I had a similar dish in Syracuse, Sicily. We happened to be visiting 9/11/2001 so meals there were very memorable. Recently when friends were visiting for the Spoleto Festival we were eating at a favorite restaurant The Obstinate Daughter Sullivans Island, SC where they serve this dish. I suggested they not order it and I would cook for them the next night. We get fresh local swordfish here and I am happy to report they were most pleased!

2 swordfish steaks, about 1” thick
Sea Salt
Pepper, freshly ground
Red chili flakes, to taste
2 tablespoons extra virgin olive oil
Grape tomatoes, halved—enough to cover bottom of skillet
1/4 cup dry white wine
2 cloves garlic, (or more) chopped
2 ounces capers
1/2 golden raisins
1/2 cup pitted olives, green or black
Pine nuts (optional) about 1/4 cup toasted
Italian parsley, chopped

Preheat the grill. Season the swordfish steaks with salt and pepper. Place on grill and cook about 4 minutes a side until thoroughly cooked but not dry. They will cook further in the sauce.

In a large skillet heated to medium high, pour in olive oil and place tomatoes cut side down. Blistered them but don’t burn. Turn and cook further until done. Turn the heat to low and deglaze the pan with the wine. Add the garlic, capers, raisins, olives, and stir until the sauce come together, adding more wine if necessary. Season to taste with salt, pepper, and red chili flakes. Add the fish covering it thoroughly allowing the flavors to coat the steaks.