"Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish." — Rockfishusa
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ripe tomatoes, diced
green olives, pitted and minced
salt and pepper to taste
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).
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.
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!
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.
This swordfish recipe is EXCELLENT!!! Even my picky hubby ate it. It has the right flavor, and the raisins gave it a nice blend!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Swordfish a la Siciliana
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 208
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