Swordfish a la Siciliana Recipe

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Most Helpful Positive Review

Sep 17, 2003

This tastes as exotic as it sounds. Wonderful aromas fill the house with all these great ingredients. Definately worth a try if you are in the mood for something different. A very elegant and colorful meal for a special occasion. Goes good with polenta (either creamy or fried).

—Summerset

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Most Helpful Critical Review

Dec 14, 2010

It was good. Mine still came out a little dry and I felt the sauce/mixture overpowered the taste of the fish. Some people don't like the taste of fish though, so maybe it works for them.

—ChefJessicaMichelle

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130 Ratings

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Aug 29, 2003

TO DIE FOR!!!! This is the BEST recipe I've gotten from the internet and the best baked swordfish, or any fish, I've eaten! It is truly an authentic Italian recipe, even better than what I've enjoyed there over the years. I followed the recipe exactly except for using golden rasins and tripling the garlic, to suit my taste. I can't wait to make this for friends. Buon Appetitto!

—JBALESTER

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Jun 15, 2010

The first time I tried this recipe it was okay. After reading others reviews, I tried it again with spectacular results! I soaked the swordfish steaks in milk for about half an hour to remove the extra fishy taste, then seared the steaks in a well-oiled hot cast iron skillet on both sides. I added all the other ingredients, using golden raisins, omitting the onion, and substituted canned diced tomatoes with the juice, and sunflower seeds for the pine nuts. Put the skillet in the oven and cooked about 8 minutes. Flipped the fish and topped them with the tomato mixture, and cooked for about 10 minutes more. The tomato juice kept the fish moist and it cooked down completely. The result was unique and absolutely delicious.

—Missy

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Sep 22, 2003

This swordfish recipe is EXCELLENT!!! Even my picky hubby ate it. It has the right flavor, and the raisins gave it a nice blend!

—STREETRUNNER

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May 25, 2003

I really enjoyed this dish. The fish was very tasty and didn't have that 'fishy' taste. We enjoyed our swordfish with a nice Reisling. I would have given this recipe 5 stars if it had explained what to do with the raisins it asked me to soak.

—FRED NIELSON

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May 08, 2003

This sauce looked amazing and was really tasty - I made it for a dinner party and all five guests asked for seconds! As the sauce is so flavoursome I think you could easily use a plainer (and cheaper) fish like cod.

—SHMANDA

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Oct 24, 2003

I'm not a big fan of tomato based sauces or Italian food, but this was really good. Baking the sauce on top of the swordfish makes it extra tender. The capers and olives are yummy. I also added a couple anchovies which adds to the complexity of flavor. I have also grilled the swordfish and then topped it with the mixture. Thumbs up!

—SARAHJE

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Nutrition

Calories
389 kcal
19%

Carbohydrates
13.3 g
4%

Cholesterol
58 mg
19%

Fat
23.1 g
36%

Fiber
1.6 g
7%

Protein
32.9 g
66%

Sodium
454 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Swordfish a la Siciliana

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 389
Calories from Fat: 208

% Daily Value *
Total Fat 23.1g 36 %
Saturated Fat 4.1g 20 %
Cholesterol 58mg 19 %
Sodium 454mg 18 %
Potassium 599mg 17 %
Total Carbohydrates 13.3g 4 %
Dietary Fiber 1.6g 7 %
Protein 32.9g 66 %
** Sugars 2.3g
** Vitamin A 9 %
Vitamin C 19 %
Calcium 3 %
Iron 27 %
** Thiamin 8 %
** Niacin 147 %
Vitamin B6 30 %
Magnesium 25 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.