Agghiotta Di Pesce Spada Recipe

Name: Agghiotta Di Pesce Spada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sultana raisins; 3 swordfish steaks, approximately 1 inch thick, weighing a total of 1 1/2 to 2 pounds; 1/4 cup all-purpose flour; 5 tablespoons olive oil; 1 medium onion, thinly sliced; 1 clove garlic, peeled and mashed with the flat blade of a knife; 2 tablespoons pine nuts; 1 celery stalk, finely chopped; 1 tablespoon capers; 1/2 cup pitted Mediterranean-style green olives; 1 8-ounce can imported Italian tomatoes; 3 bay leaves

Servings: persons

2 tablespoons sultana raisins
3 swordfish steaks, approximately 1 inch thick, weighing a total of 1 1/2 to 2 pounds
1/4 cup all-purpose flour
5 tablespoons olive oil
1 medium onion, thinly sliced
1 clove garlic, peeled and mashed with the flat blade of a knife
2 tablespoons pine nuts
1 celery stalk, finely chopped
1 tablespoon capers
1/2 cup pitted Mediterranean-style green olives
1 8-ounce can imported Italian tomatoes
3 bay leaves

1
Place the raisins in a small bowl of hot water to soften and plump them while you proceed with the recipe.
2
Lightly flour each side of the swordfish steaks.
3
Over medium-high heat, saute the steaks briefly in two tablespoons of olive oil, just enough to brown them - about two to three minutes to a side.
4
Set the browned steaks aside.
5
Turn the heat to low, add three tablespoons of olive oil to the same pan and gently stew the thinly sliced onions, 15 to 20 minutes, until they are soft.
6
Add the garlic, pine nuts, celery, capers and olives.
7
Drain the sultanas and add to the pan.
8
Add the tomatoes to the pan, raise heat again and cook all ingredients together rapidly, approximately 10 minutes, until the sauce is thick.
9
Remove from heat.
10
Preheat the oven to 400 degrees.
11
Place half the sauce in a shallow oven dish.
12
Arrange the steaks in the dish and spoon the remaining sauce on top.
13
Place a bay leaf on each steak.
14
Bake the swordfish steaks for seven to nine minutes, or until they are cooked through but still juicy.
15
Do not overcook.
16
Serve immediately.
17
(They may also be set aside in a warm place for 30 minutes to an hour before serving.)

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons sultana raisins, 3 swordfish steaks, approximately 1 inch thick, weighing a total of 1 1/2 to 2 pounds, 1/4 cup all-purpose flour, 5 tablespoons olive oil, and more.

Yes, Agghiotta Di Pesce Spada falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Agghiotta Di Pesce Spada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions