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Swordfish Sicilian style (pesce spada alla siciliana)

It's prepared, literally, almost without realizing it, and it's delicious. If you have never tasted it, I advise you to do so with the recipe I propose.
Prep Time5 mins
Cook Time10 mins
Course: second courses
Cuisine: Italiana
Keyword: fish, olives, pine nuts, swordfish, tomatoes
Servings: 1
Calories: 266kcal
Author: Mia Mattarello


  • 150 g Swordfish in a fillet
  • 150 g Ripe tomato
  • 1 tablespoon Pine nuts
  • 6 Black or green olives
  • 1/2 clove Garlic
  • 1 tip Cayenne optional
  • Black pepper
  • 1 teaspoon Oregano
  • Olive oil
  • Salt


  • Toast the pine nuts in a paella, until they start to color
  • Brown half a clove of garlic in a paella pan in a couple of tablespoons of olive oil
  • Remove the garlic, to which it is golden, and add the tomato, oregano, a little salt and the cayenne pepper
  • Leave to fry for about 8 minutes
  • Add the olives and pine nuts
  • When the sauce is fried again, approximately 30 seconds later, add the swordfish fillet previously seasoned with salt and pepper
  • Cook the fish, while stirring the paella delicately from time to time, so that everything is mixed well, until the fish reaches the point of juiciness you are interested in. We like to leave it a maximum of 1 minute per side