Gianluca Deiana Abis: Sicilian Swordfish
Prep. time: 10 minutes
Cook Time: 20 minutes Difficulty: 1 out of 5 Serve: 2
2 lb Swordfish
½ medium onion, chopped
1 clove of garlic, peeled and finely chopped
2 tbsp of Olive oil
1 cup chopped cherry tomatoes
1/2 cup of dry white wine
1/2 cup pitted black olives
1/2 cup pitted green olives
1 tbsp of Golden raisins
1 tbsp of pine nuts, toasted
1/4 cup of capers
Fresh minced parsley to garnish
Heat the oil in a large frying pan and cook the chopped onions until softened. Add the chopped garlic and cook for about 5 minutes more, without browning. Add chopped tomatoes, keep cooking over a medium-high heat until tomatoes have reduced – this will take less than 10 minutes. Gently stir the sauce and cook for about 5 minutes before blending with the wine.
Place the swordfish in the frying-pan, add the the other ingredients around them. Cook over a low heat for about 15 mins, don’t cook it too much or it will get hard. Cover swordwish steaks with ingredients by helping you with a spoon, so they will absorb even better all the aromas and flavors.
Sprinkle with chopped parsley and serve.
If you choose to cook it in the oven, place the swordfish in a shallow overproof dish, surrounded by tomatoes and the other ingredients. Cook covered for about 20 mins to 350F.