Around this time last year, I was basking away in the Sicilian sun enjoying leisurely breakfasts and relaxing lunches and dinners. With the last few days of sun here in the last week, though it was cold, it made me long for those Sicilian days. I decided to make my take on a swordfish dish I could have with a Sicilian wine to remember the days in Modica at Le Lumie and near Mt Etna at Tenuta San Michelle. Nerello Mascalese is a nice grape to have with swordfish.
4 swordfish steaks, 200 g each
2 red onions, sliced
2 cloves garlic, diced
2 cans of tomatoes (I used peeled plum tomatoes but any will work here)
4 tbsp oregano
1/2 cup black olives, pitted and chopped
3 tbsp capers
Warm a skillet with 1 tbsp olive oil over medium heat and add onions cooking for 10-15 minutes until soft. Add garlic and stir for 1 minute.
Add tomatoes and oregano and simmer for about 10 minutes. Stir in olives and capers and allow to warm through for 3-4 minutes.
Season swordfish steaks with salt and pepper and a touch of olive oil. Whilst the sauce is simmering, heat a grill pan over medium heat. Sear swordfish and cook on both sides for 5-7 minutes on each side.
Serve swordfish with sauce drizzled over. Absolutely delicious!
I also cooked a bit of fregola pasta to serve with it. Definitely a Sicilian reminder….I must book the next trip!
I am entering this in the April Herbs on Saturday competition by Lavender and Lovage.