One-Pot Wonders
Sicilian-Style Swordfish
Popular on Food52
27 Reviews
Adrienne
April 10, 2017
This dish is simple and amazing. Perfect for a quick dinner in or unexpected guest. I used a dry Sauvignon Blanc with excellent results. I had to use sun dried tomatoes sans oil and didn't notice any difference. Make this....you won't regret it!
sunnycooksandhow
March 24, 2015
I loved this recipe! I cooked the swordfish for less than half the time specified here so it was still a bit rare in the middle. The sauce is fantastic albeit a bit on the decadent side with all the oil, both explicit and from the ingredients. Nonetheless the dish tastes great at the moment it's made and even better the next day since I packed leftovers for lunch. I am curious about what would happen if the sauce were pureed so that the different ingredient mesh a bit more together. Next time, I might lower the quantity of oily sundried tomatoes and add a bit of tomato paste instead so it's less greasy. Two thumbs up!
Laurenzim
March 11, 2014
This was seriously delicious!! Thank you so much for sharing!! I made a bit more sauce than the recipe called for b/c it sounded so wonderful. I used much more wine and let it reduce and also cooked the capers and sun dried tomatoes in the sauce a bit so they could blend and warm. THANK YOU!!
foodluvdc
July 27, 2012
I love puttanesca sauce and it seems perfect for this fish. Something sexy about swordfish!
chop C.
January 9, 2012
This is a great recipe. Intense flavors and easy to prepare. Have made it several times.
tenmiler
April 2, 2011
I think any recipe published here, one of my favorite food sites, should not push recipes that call for overfished fish, and Swordfish is a horrendously endangered species because of this. What a disappointment.
http://www.enature.com/articles/detail.asp?storyID=509
http://www.enature.com/articles/detail.asp?storyID=509
ChefJune
July 26, 2010
made this last night. however, I followed Wally's advice and tossed the sauce with some whole wheat fettuccine and served the swordfish on the side. I did cook the swordfish in the same pan I'd prepared the sauce, though. Everyone loved the combination, and the leftover pasta made a spectacular lunch today!
Kitchen B.
July 25, 2010
Congratulations (and glad to share the finalist spot too :-))- it looks fantastic and I will definitely give it a go with some oven-dried tomatoes!
Wally
July 24, 2010
I made this tonight and, while the prep was delicious, it overwhelmed the pristine swordfish that it topped. Next time, I'm going to put the prep on top of some whole wheat penne and grill the swordfish separately.
dymnyno
July 26, 2010
But, then you have not made the recipe if you don't put it on the fish...this is a swordfish contest...not a sauce contest.
cheese1227
July 22, 2010
The last place I ate swordfish was in Sicily over 18 months ago! Since it's getting more sustainable here, I look forward to attempting it once again with this sauce. Thanks!
ron-val-ron
July 22, 2010
Am gonna try this grilling the swordfish and onions and roasting the garlic in the coals...
dymnyno
July 14, 2010
The briny capers and olives sound perfect for the meaty swordfish...I may try swordfish again!
cucinettaNYC
July 14, 2010
Absolutely! Give it a try and let me know how you like it! Red snapper also works.
SpecialDiet
July 13, 2010
Having spent every summer of my childhood in Messina with my Nonna and Nonno, I consider myself somewhat of an authority when it comes to traditional Sicilian cooking. This dish captures the essence of the quintessential Sicilian cucinetta.
alittleofthisalittleofthat
July 13, 2010
Fabulous! I can't wait to serve this to company this weekend. Simple, elegant, and room temp friendly? This is a winner for sure.
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