Pesce Spada alla Ghiotta is a traditional coastal dish associated with Sicily and Calabria. Thick swordfish steaks are gently cooked in a savory sauce of tomatoes, onion, celery, olives, capers, and parsley.
Pat the swordfish steaks dry with paper towels.
Avoid overcooking the swordfish, since it can become dry and firm. Keep the sauce at a gentle simmer and begin checking the fish early. Variations from the Messina area may also include raisins and pine nuts, but the essential preparation features swordfish, tomatoes, olives, capers, and aromatic vegetables.
Season both sides lightly with salt and black pepper.
Heat the olive oil in a large skillet over medium-low heat.
Add the sliced onion and chopped celery.
Cook for 6 to 8 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds without allowing it to brown.
Add the diced tomatoes, olives, and capers.
Cover the skillet and simmer the sauce gently for 10 minutes.
Place the swordfish steaks in the sauce in a single layer.
Spoon some of the tomato mixture over the fish.
Cover and cook over low heat for 10 to 15 minutes, turning the steaks once halfway through.
Add a small amount of warm water if the sauce becomes too dry.
Cook until the swordfish is opaque and reaches an internal temperature of 145°F (63°C).
Remove the skillet from the heat.
Sprinkle with the chopped parsley.
Taste the sauce and adjust the salt and black pepper as needed.
Serve immediately with the tomato, olive, and caper sauce spooned over the fish.
