Swordfish with Piquant Tomato Sauce (Impanata Di Pesce Spada

Swordfish fishing is one of the major industries of Sicily, mid the fish is cooked in a variety of interesting ways–in stews, casseroles, or cut into steaks and grilled {broiled). Since it can be somewhat difficult to obtain outside the Mediterranean, fresh tuna steaks or even cod may be substituted, although the tastes will be quite different.


serves 4
75 g (3 oz) 1 cup Dry white breadcrumbs
1 tsp Dried oregano
Salt and pepper to taste
2 Eggs, lightly beaten
4 Swordfish steaks
50 g (2 oz) 4 Tbs Butter

for the sauce

50 ml (2 fl oz) 1/4 cup Olive oil
2 Medium onions, sliced
2 Garlic cloves, crushed
425 g (14 oz) Canned peeled tomatoes
1 Tbs Capers
1/4 tsp Cayenne pepper
Salt and pepper to taste
40 g (1 1/2 oz) 1/3 cup Black olives, chopped


1. First make the sauce. Heat the oil in a saucepan. Add the onions and garlic and fry until the onions are soft. Stir in all the remaining ingredients, except the black olives, and bring to the boil. Reduce the heat to low and simmer the sauce for 15 minutes.

2. Meanwhile, combine the breadcrumbs, oregano, salt and pepper together in a bowl. Put the eggs in a second shallow bowl. Dip the swordfish steaks first in the eggs, then in the breadcrumbs, shaking off any excess.

3. Melt the butter in a large frying-pan. Add the steaks to the pan and fry them, turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.

4. Transfer the steaks to the tomato sauce and carefully stir in the olives. Simmer for a further 15 minutes, basting the steaks occasionally, or until the flesh flakes easily.

5. Transfer the mixture to a warmed serving dish and serve at once.

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