Sicilian-style swordfish

Sicilian-style swordfish


  • 300 g sliced swordfish
  • 300 g cherry tomatoes
  • 50 g green pitted olives
  • 1 garlic clove
  • 10 gr pine nuts
  • oregano
  • salt
  • black pepper
  • 30 g of P.G.I. Sicilia Oil


Wash the tomatoes and cut them in half. Pour the oil in a large pan, brown one peeled garlic clove and, after a couple of minutes, add the halved tomatoes; add a pinch of salt, a bit of oregano, and cook for about ten minutes.
Thinly slice the pitted olives and add them to the sauce.
Remove the garlic and add the swordfish; cook for a couple of minutes on one side, then turn the fish over, cover and cook for another 2-3 minutes; once done, add a dash of ground black pepper.
In the meantime, quickly toast the pine nuts over a high flame, being careful not to burn them.
When the fish is done, lay it on a serving dish, add the toasted pine nuts, drizzle with some olive oil and serve your Sicilian-style Swordfish with IGP Sicilia oil.

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