Pesce spada alla ghiotta
Swordfish steaks poached in a Sicilian tomato sauce of olives, capers and celery. Quick enough for a weeknight.
- Time35 min
- LevelEasy
- Costabout £1.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tablespoons of oil in a wide pan. Cook the onion, celery and garlic for 8 minutes until soft.
8 min - 2
Add the tomatoes, olives, capers and raisins. Simmer for 10 minutes until the sauce has thickened and smells sweet and briny.
10 min - 3
Meanwhile, season the swordfish. Heat the last spoon of oil in a frying pan and sear the steaks for 1 minute on each side until lightly golden.
2 min - 4
Nestle the fish into the sauce, cover and cook gently for 5 minutes until just opaque in the middle.
5 min - 5
Scatter with parsley and serve with bread or boiled potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.