One of my favourite recipes to enjoy one of my favourite fishes!! Usually I prefer simple recipes with few ingredients to appreciate fish, but this is an exception... olives, capers and tomatoes, all Sicilian specialties, compliment the fish (also popular in Sicilia) perfectly!!
4 hearty slices of swordfish steak (about 900g/2lb)
1 small bunch of fresh flat leaved parsley, chopped
1 large onion, chopped
2 carrots, chopped
1 small stalk of celery, chopped
4 large cloves of garlic, chopped or crushed
salt (if the salted caper is used, probably not necessary)
20 large green olives, deseeded and roughly chopped/sliced
50g(2oz) capers (if preserved in salt, rinse well)
2 large, mature tomatoes, chopped
700ml(1,5 pt) plain
tomato sauce/passata (not ketchup!!)
80ml (3oz) myrtle liqueur, or if not available, white wine or marsala wine
some water as needed, to keep the sauce from becoming overly condenced
your choice of pasta, or cous cous
In an ample skillet, sautè onion, carrots, celery, 1/2 of the parsley, and garlic in generous amount of evoo for 5 minutes circa.
Add the rest of ingredients except for the remaining 1/2 of parsley. Bring to boil. Turn down the heat and cover and simmer for 30min. circa. Checking and stirring the sauce gently occasionally, adding a little water if needed.
In the meantime, prepare the pasta/cous cous.
As the fish and sauce is ready, sprinkle over the remaining 1/2 of parsley.
There will be plenty of sauce in the skillet, which will be wonderful over the just cooked pasta/cous cous to accompany the fish.
Enjoy them piping hot!!