Pesce Spada alla Siciliana

Swordfish has been central to Sicilian cuisine for millennia — the annual swordfish hunt off the Strait of Messina is a tradition documented by ancient Greek writers. This preparation, with its bold combination of capers, green olives, cherry tomatoes, and mint, reflects the Arab-Norman culinary legacy that defines Sicilian cooking at its most distinctive.

Serves: 4

Ingredients

• 4 swordfish steaks (about 200g / 7 oz each, 2cm / 3/4 in thick)
• 3 tbsp (45ml) extra-virgin olive oil, plus extra for brushing
• 250g (9 oz) cherry tomatoes, halved
• 80g (3 oz) green Sicilian olives, pitted and roughly chopped
• 3 tbsp (45g) salted capers, rinsed and roughly chopped
• 3 cloves garlic, finely sliced
• Zest and juice of 1 lemon
• Small bunch fresh mint, leaves torn
• Small bunch flat-leaf parsley, roughly chopped
• 1/2 tsp dried chilli flakes
• Salt and black pepper

Instructions

1. Make the Sicilian salsa: heat 2 tbsp olive oil in a small pan over medium heat. Add garlic and chilli flakes, cook 1 minute until fragrant. Add cherry tomatoes and cook 4-5 minutes until beginning to collapse. Remove from heat, stir in olives, capers, lemon zest and juice, mint, and parsley. Season and set aside.
2. Pat swordfish dry and brush both sides with olive oil. Season well with salt and pepper.
3. Heat a grill pan or outdoor grill to very high heat. Grill swordfish 3 minutes per side for medium — the flesh should be opaque with a light pink centre. Do not overcook or it will become dry and tough.
4. Transfer steaks to plates. Spoon the warm Sicilian salsa generously over each steak. Drizzle with remaining olive oil.
5. Serve immediately with crusty bread to soak up the juices, or alongside a simple green salad.

Cook's Notes: Swordfish is best served slightly pink at the centre, like a medium-cooked steak. Overcooking is the most common mistake. If the steaks are very thick, finish for 2-3 minutes in a 200C (400F) oven after searing.