Swordfish with Tomato Sauce

Swordfish with tomato sauce is a simple and tasty dish that combines the flavors of the sea with those of the land. Here is the recipe with an Italian touch.

Ingredients

• 4 swordfish steaks
• 500 g ripe tomatoes or a can of peeled tomatoes
• 2 garlic cloves
• A bunch of fresh basil
• Extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• Taggiasca or pitted black olives (optional for an extra touch)

Preparation

1. Start by heating a little extra virgin olive oil in a large pan. Add the crushed garlic cloves and let them lightly brown. If desired, you can also add a pinch of chili pepper to give the sauce a bit of spiciness.

2. If using fresh tomatoes, peel them after blanching for a few seconds and remove the seeds and excess liquid, then cut them into cubes. If using canned peeled tomatoes, drain them from their liquid and chop. Add the tomatoes to the pan and let cook over medium heat for about 15-20 minutes. Season with salt.

3. Meanwhile, rinse the swordfish steaks and pat them dry with paper towels. Heat another pan with a drizzle of oil and once hot, add the fish. Cook for 3-4 minutes per side, seasoning with salt and pepper. Cooking time depends on the thickness of the steaks.

4. Once the tomatoes are cooked, remove the garlic and add the basil torn by hand for a more intense aroma, and the olives if you’ve decided to use them.

5. Place a swordfish steak on the plate and generously cover it with the tomato and basil sauce.

Fun Facts

Swordfish is highly appreciated in Mediterranean cuisine, especially in Sicily where it is prepared in various ways, from grilling to baking. Pair this dish with a glass of chilled white wine, such as Vermentino or Grillo, to enhance the flavors of the sea.

Bon appétit!