Swordfish with Tomato Sauce

Swordfish with tomato sauce is a simple and tasty dish that combines the flavors of the sea with those of the land. Here is the recipe with an Italian twist.

Ingredients

• 4 slices of swordfish
• 500 g of ripe tomatoes or a can of peeled tomatoes
• 2 cloves of garlic
• A bunch of fresh basil
• Extra virgin olive oil
• Salt and pepper to taste
• A pinch of red pepper flakes (optional)
• Taggiasche olives or pitted black olives (optional for an extra touch)

Preparation

1. Begin by heating some extra virgin olive oil in a large pan. Add the crushed garlic cloves and let them brown slightly. If you like, you can also add a pinch of red pepper flakes to give the sauce some spice.

2. If you are using fresh tomatoes, peel them after blanching for a few seconds and remove seeds and excess water, then dice them. If you are using canned peeled tomatoes, drain them from their liquid and dice them. Add the tomatoes to the pan and cook over medium heat for about 15-20 minutes. Adjust with salt.

3. Meanwhile, rinse the swordfish slices and pat them dry with paper towels. Heat another pan with a bit of oil and once hot, lay the fish in it. Cook for 3-4 minutes per side, adjusting with salt and pepper. The cooking time will depend on the thickness of the slices.

4. Once the tomatoes are cooked, remove the garlic and add the hand-torn basil for a more intense aroma, and the olives if you’ve decided to use them.

5. Place a slice of swordfish on the plate and generously cover it with the tomato and basil sauce.

Curiosity

Swordfish is highly appreciated in Mediterranean cuisine, especially in Sicily where it is prepared in various ways, from grilled to baked. Pair this dish with a glass of cold white wine, like a Vermentino or a Grillo, to enhance the flavors of the sea.

Bon appétit!