Sicilian-style swordfish

SmartPoints® value per serving
Total Time
16 min
8 min
8 min
In Italy, especially southern Italy, food is often prepared agrodolce, with a sweet-and-sour flavor. The fresh sauce in this recipe is the Sicilian equivalent to a salsa with the sweet raisins and briny capers playing the against the tart vinegar for a fully rounded and complex topping for the meaty grilled swordfish fillets. The touch of sweet pine nuts brings a tasty crunch and the basil, the final brightness. Make this 16-minute dish any night of the week and serve with some steamed rice or grill some sourdough bread alongside the fish and use it to sop up the juices of the tomato mixture. Some wilted chard or grilled asparagus are a great side dish in keeping with the fresh flavors.


Fresh tomato(es)

2 medium, ripe, halved, seeded, and diced


8 medium, pitted kalamata variety, sliced

Golden seedless raisins

2 Tbsp


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


2 Tbsp, fresh, thinly sliced


  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.


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.