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The main dish, Mediterranean

Sicilian style swordfish

Sicilian style swordfish is a grilled fish dish topped with a tomato sauce of olives, capers, raisins and pine nuts, for 6 people. It takes 30 minutes of active work, the sauce is made in the morning, and only the fish needs grilling right before serving. It's easy to make, costs about €9.40 per person, and the key is grilling the swordfish hot and fast so it doesn't dry out.

Grilled swordfish topped with a Sicilian sauce of olives, capers and pine nuts, a whole trip to the sun in one bite.

Sicilian style swordfish
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€9.40
Calories per person
460 kcalcalculated by Kiloach, your weight coach

Sicilian style swordfish plays on a simple contrast, firm grilled fish against a thick, sweet and salty tomato sauce that carries the whole flavor of Sicily. Green olives and capers bring the salt, raisins add an unexpected touch of sweetness, and pine nuts toasted at the last minute give the crunch that turns a good dish into a memorable one.

It's a great choice for a summer dinner with friends, when you want something other than the usual grilled meat without spending the afternoon in the kitchen. The sauce comes together in the morning and waits patiently, so all you do later is grill the fish. Serve it with a fresh salad and some bread for the sauce, in a light menu that tastes like vacation.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 30 min
  3. Before the guests arrive 2 steps, 9 min
  4. When it's time to serve 2 steps, 10 min

The day before, you can buy the fish and plan ahead, but the sauce itself is made the morning of and simmers quietly while you do other things. Right before your guests arrive, toast the pine nuts and season the swordfish, so it's ready to hit the pan. At serving time, grill the steaks in a few minutes, warm up the sauce and plate, the whole thing takes about ten minutes in front of your guests.

The ingredients

6 people

Fish counter

  • Swordfish steaks 1 kg

Pantry

  • Crushed tomatoesoften in the pantry 500 g
  • Pitted green olives 120 g
  • Capers 2 tbsp
  • Pine nuts 40 g
  • Raisins 30 g
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Basil 0.5 bunch

Allergens Fish, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sweat the onion and garlic in the olive oil, then add the tomatoes, olives, capers and raisins. 10 min

    Rinse the capers under water to remove excess salt.

  2. Let it simmer for 20 minutes over low heat, until the sauce thickens, then set aside. 20 min

    The sauce should be thick, almost like a savory jam.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Dry toast the pine nuts in a pan, then keep them in a bowl. 4 min

    They brown in seconds, don't look away.

  2. Pat the swordfish dry, brush it with olive oil, season with salt and pepper. 5 min

    Oiled fish won't stick to the pan.

When it's time to serveThe final touches, right in front of your guests.

  1. Grill the steaks over high heat for about 3 minutes per side. 7 min

    Swordfish dries out fast, it's better to pull it slightly pink in the center.

  2. Warm the sauce, spoon it over the steaks, scatter with pine nuts and torn basil. 3 min

    Add the basil off the heat so it stays fresh.

Our tips to get it right

  • Pick thick swordfish steaks, at least 2 centimeters, they hold up better to high heat without drying out.
  • Taste the sauce before setting it aside, it should be clearly salty and tangy to stand up to the fish, which has a fairly mild flavor.
  • If you're unsure about your heat, test the cooking time on one steak first, swordfish keeps cooking a bit after it leaves the pan.

The variations

  • Swap the swordfish for fresh tuna or sea bream fillets, the Sicilian sauce pairs well with most firm fish.
  • For a nut free version, skip the pine nuts and raisins, add a bit of finely chopped celery to keep some crunch.
  • To save time, make the sauce the day before instead of the morning of, it keeps well overnight in the fridge and the flavor even improves.

What to serve it with

  • White rice or couscous to soak up the sauce
  • Fennel and citrus salad as a starter
  • Crusty bread to mop up the plate

Storage

Leftovers keep for 2 days in the fridge in a sealed container, fish and sauce together. Reheat gently in a pan or a low oven so the swordfish doesn't dry out. Freezing isn't recommended, grilled fish loses its texture once thawed.

Questions about this recipe

Can I use a different fish instead of swordfish?

Yes, fresh tuna, sea bream or even thick cod work well with this sauce. Pick a firm fleshed fish that can hold up to pan grilling without falling apart.

How do I know when the swordfish is done?

Swordfish is ready when it turns opaque at the edges but stays slightly pink in the center. It keeps cooking a bit off the heat, so it's better to pull it a touch early than overcook it.

What if I don't have pine nuts?

Toasted slivered almonds make a good substitute, with the same crunch. Avoid replacing them with a ground nut, which won't give you the same texture.

Can I serve this to more than 6 people?

Yes, just scale up the fish and sauce proportionally. Make sure you have a large enough pan, or grill the swordfish in batches so each piece gets a good color.

Can a grilled swordfish with Sicilian sauce be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a grilled swordfish with Sicilian sauce?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a grilled swordfish with Sicilian sauce?

About 460 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a grilled swordfish with Sicilian sauce cost?

About €9.40 per person, that's €56.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Tiramisu The dessert

Mediterranean

Tiramisu

  • 30 min of work
  • Prepared the day before
  • Easy, €2.30 per person

520 kcalcalculated by Kiloach

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