Il Cucinologo
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Swordfish alla Pizzaiola

17/11/2023

Swordfish alla pizzaiola is a dish that skillfully combines the flavors of the sea with the tradition of pizzaiola sauce. Here is the recipe for you:

Ingredients

  • 4 swordfish steaks (about 150-200 g each)
  • 500 g ripe peeled tomatoes or one can of peeled tomatoes
  • 2 garlic cloves
  • 1 bunch fresh parsley
  • Dried oregano to taste
  • 2 tablespoons salt-cured capers
  • Black olives to taste
  • Extra-virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Start by preparing the pizzaiola sauce. Peel the garlic cloves and lightly sauté them in a large skillet with a drizzle of extra-virgin olive oil. Be careful not to burn them, as they could make the sauce bitter.

  2. Add the peeled tomatoes to the skillet (if using fresh ones, remember to peel and remove the seeds first) and lightly crush them with a fork.

  3. Rinse the capers under running water to remove excess salt and add them to the sauce along with the olives sliced into rounds.

  4. Season with oregano, salt, and pepper and let simmer over medium heat for about 15-20 minutes until the sauce has thickened slightly.

  5. Meanwhile, heat another skillet and cook the swordfish steaks, previously seasoned with salt and pepper, for about 2-3 minutes per side depending on thickness. The swordfish should remain slightly firm inside.

  6. Once cooked, gently transfer the swordfish steaks to the skillet with the pizzaiola sauce.

  7. Sprinkle the swordfish with chopped fresh parsley and let it absorb the flavors for a few minutes so the fish melds well with the sauce.

  8. Serve the swordfish hot, accompanied if desired with a dusting of oregano.

The pizzaiola sauce pairs perfectly with the bold flavor of swordfish, making this dish an exquisite symphony of Mediterranean flavors.

Trivia

The term “pizzaiola” comes from the fact that the ingredients used for this sauce are the same ones commonly found on pizza, such as tomato, garlic, oregano, and capers. This sauce is particularly appreciated in Italian cuisine for seasoning meats, but it also pairs surprisingly well with fish.