2

Sicilian-Style Swordfish

Total Time
16 min
Prep
8 min
Cook
8 min
Serves
4
Difficulty
Easy
In Italy, especially southern Italy, food is often prepared agrodolce, with a sweet-and-sour flavor.
Ingredients

fresh tomato(es)

2 medium, ripe, halved, seeded, and diced

olive(s)

8 medium, pitted kalamata variety, sliced

golden seedless raisins

2 Tbsp

capers

2 tsp, drained

red wine vinegar

2 tsp

garlic clove(s)

1 small clove(s), minced

uncooked swordfish fillet(s)

24 oz, 4 (6-ounce), about 3⁄4 inch thick

table salt

¼ tsp

pine nuts

2 Tbsp, toasted

basil

2 Tbsp, fresh, thinly sliced

Instructions

  1. To make the relish, combine the tomatoes, olives, raisins, capers, vinegar, and garlic in a small bowl.
  2. Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
  3. Sprinkle both sides of the swordfish with the salt and place on the grill rack. Grill, covered, until the swordfish is just opaque in the center, 4 –5 minutes on each side.
  4. Stir the pine nuts into the tomato relish. Spoon on top of the swordfish and sprinkle with the basil. Yields 1 swordfish steak and 1⁄2 cup tomato relish per serving.
Notes
Sometimes it is a sauce and sometimes a condiment or relish, like in our recipe. Agrodolce sauces are commonly served with fish, but they also often accompany various meats.

A happier, healthier you starts here