Teresa's Recipes
Pesce Spada Alla Messinese
Experience the vibrant flavors of Sicily with this traditional Pesce Spada Alla Messinese. This delightful dish features succulent swordfish steaks, perfectly seared and topped with a medley of juicy cherry tomatoes, briny olives, and tangy capers, all simmered in a splash of white wine. The aroma of garlic and fresh parsley elevates this dish, making it a true celebration of Mediterranean cuisine. Perfect for a family dinner or a special occasion, this recipe brings a taste of the sun-soaked Sicilian coast to your table.
Ingredients
- 4 (about 6 ounces each) Swordfish steaks
- 4 tablespoons Olive oil
- 3 cloves, minced Garlic
- 2 cups, halved Cherry tomatoes
- 1/2 cup, pitted and sliced Green olives
- 2 tablespoons, rinsed and drained Capers
- 1/2 cup White wine
- 1/4 cup, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 18g
- Carbs: 10g
- Protein: 40g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the swordfish steaks with salt and pepper. Add the steaks to the skillet and cook for about 4 minutes on each side, or until they're just cooked through and golden brown. Remove the steaks from the skillet and set them aside on a plate.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add the halved cherry tomatoes, sliced green olives, capers, and white wine to the skillet. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the tomatoes start to break down and create a sauce.
- Return the swordfish steaks to the skillet, spooning the tomato mixture over them. Cook for an additional 2 minutes, or until the swordfish is heated through and coated with the flavorful sauce.
- Taste and adjust seasoning with salt and pepper if necessary. Garnish with freshly chopped parsley before serving.