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Pesce spada alla ghiotta

Course Italian fish recipes
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

Instructions

  1. Peel and thinly dice the onion.
  2. Bring a small pot of water to boil and blanch the celery stalk (leave leaves) for less than a minute.

  3. Remove it and thinly slice it.
  4. Use a fork to smash the tomatoes.
  5. Brush one tablespoon of olive oil over a grilling pan. Heat the pan a few minutes and grill the swordfish fillets for about 2 minutes per side.

  6. Heat the remaining olive oil in a large skillet, add and brown the onion.

  7. Add the celery, olives, and capers and, sauté for a few minutes.

  8. Add the tomatoes and swordfish fillets, reduce to low heat, cover, and cook for 5 minutes. If needed, add a little water.

  9. Serve the fish hot with all the cooking liquids poured over it.