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Swordfish alla pizzaiola

17/11/2023

Swordfish alla pizzaiola is a dish that expertly combines the flavors of the sea with the tradition of pizzaiola sauce. Here is the recipe for you:

Ingredients

  • 4 swordfish steaks (about 150-200 g each)
  • 500 g of ripe peeled tomatoes or a can of peeled tomatoes
  • 2 cloves of garlic
  • 1 bunch of fresh parsley
  • Dried oregano to taste
  • 2 tablespoons of salted capers
  • Black olives to taste
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Start with the preparation of the pizzaiola sauce. Peel the garlic cloves and lightly sauté them in a large pan with a drizzle of extra virgin olive oil. Be careful not to burn them, as they could make the sauce taste bitter.

  2. Add the peeled tomatoes to the pan (if you are using fresh ones, remember to peel them and remove the seeds first) and slightly crush them with a fork.

  3. Rinse the capers under running water to remove the excess salt and add them to the sauce along with the sliced olives.

  4. Season with oregano, salt, and pepper and let cook on moderate heat for about 15-20 minutes until the sauce has thickened slightly.

  5. In the meantime, heat another pan and cook the swordfish steaks, previously salted and peppered, for about 2-3 minutes per side depending on the thickness. The swordfish should remain slightly al dente inside.

  6. Once cooked, gently transfer the swordfish steaks to the pan with the pizzaiola sauce.

  7. Sprinkle the swordfish with chopped fresh parsley and let it flavor for a few minutes, so that the fish blends well with the sauce.

  8. Serve the swordfish hot, accompanied, if you wish, with a sprinkle of oregano.

The pizzaiola sauce pairs perfectly with the bold flavor of the swordfish, making this dish an exquisite symphony of Mediterranean flavors.

Curiosity

The term “pizzaiola” comes from the fact that the ingredients used for this sauce are the same ones commonly found on pizza, like tomato, garlic, oregano, and capers. This sauce is particularly appreciated in Italian cuisine to season meats, but it pairs surprisingly well with fish as well.