Swordfish alla Palermitana

Swordfish alla Palermitana is a classic Sicilian dish that enhances the flavors of the Mediterranean using fresh and aromatic ingredients. Here’s how to prepare it:

Ingredients

• 4 slices of swordfish (about 150-200 g each)
• Flour, as needed for dusting the fish
• 3 tablespoons of extra virgin olive oil
• 1 clove of garlic
• 1 bunch of fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper, as needed
• 2 tablespoons of salted capers, rinsed
• Pitted green olives, to taste
• Cherry tomatoes, halved, to taste

Preparation

1. Start by lightly flouring the swordfish slices, shaking off the excess flour.
2. Heat the oil in a large pan and fry the whole garlic clove until golden. Remove the garlic as soon as it starts to color.
3. Lay the swordfish slices in the pan and cook over high heat for about 2-3 minutes per side, taking care not to break them when flipping.
4. Once the swordfish begins to brown, lower the heat, add the lemon juice, chopped parsley, capers, and olives. Season with salt and pepper to taste.
5. Flip the swordfish slices once more, add the cherry tomatoes and cook for another 5 minutes over low heat, so the flavors can meld together.
6. Taste and, if necessary, adjust the seasoning with salt and pepper.
7. Turn off the heat and let it rest for a minute before serving.

Swordfish alla Palermitana can be accompanied by a side of fresh salad or baked potatoes.

Curiosity

This dish represents the essence of Sicilian cuisine, which often combines the flavor of the sea with that of the land, in this case through capers and cherry tomatoes. Swordfish is very common in the waters around Sicily, and its firm and flavorful flesh makes it the star of many recipes on the island.