Red, juicy, irresistible. Swordfish Agghiotta is truly ghiotta, which means gourmand in Italian.
As the name implies, the pleasure-seeking Sicilians and Calabrians like to be creative with their swordfish, which is why this dish has become famous worldwide. The origin of the recipe is disputed between the cities of Messina and Reggio Calabria, both famous for their tradition of swordfish. Keep in mind that the first fishing records date back to the fourth century BC.
This dish is made special by the fresh sauce prepared with tomatoes, extra-virgin olive oil, onions, garlic, olives and capers. In Messina the recipe is often enriched with raisins and pine nuts that give it an even richer and more distinct Mediterranean flavor.
Agghiotta Swordfish Recipe (4 servings)
Ingredients:
4 swordfish steaks
1 lb tomatoes
3 oz green olives in brine
1 oz parsley
1 onion
1 tbsp capers
1 stalk celery
extra-virgin olive oil - salt - pepper
Preparation:
Blanch the tomatoes in unsalted boiling water for one minute, then peel them and remove their seeds.
Then sauté the sliced onion and chopped garlic and celery in a large pan with some extra-virgin olive oil.
Add the diced tomatoes, pitted olives, and capers and simmer for about 10 minutes, covered.
Then add the swordfish steaks, season with salt and pepper and simmer covered for 15 minutes.
If the steaks become dry, add half a glass of warm water.
Just before removing from the heat, add the parsley and season with salt and pepper.
How to serve:
When finished cooking, plate the swordfish steaks, then cover them with the sauce using a spoon.
Serve the dish along with a few slices of fresh bread and a mixed salad with lettuce, a red onion and olives; season with extra-virgin olive oil and a pinch of salt.