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Pesce spada alla ghiotta is a Sicilian braise of swordfish steaks simmered in a chunky tomato sauce loaded with green olives, capers, pine nuts, and golden raisins. The name loosely translates to swordfish for the greedy, and the sauce explains why: salty, briny, and sweet in the same spoonful.
I make this on a weeknight when I want something that tastes like a coastal trattoria dinner but takes about 40 minutes start to finish. The swordfish braises gently in the sauce until it hits 145 F / 63 C and flakes with a fork, so there’s no guesswork about doneness.
The sauce itself is straightforward. A soffritto of onion and celery, canned tomatoes, a splash of white wine, then the olives, capers, pine nuts, and raisins go in near the end so they stay distinct instead of melting into the sauce.
One thing I’ve learned testing this: don’t let the swordfish sit in the simmering sauce too long once it hits temperature, or the texture turns dry and stringy. Pull it the moment it flakes.
Why You’ll Love This Recipe
- One skillet from sear to sauce, minimal cleanup
- Sweet and salty sauce with pine nuts and raisins
- Ready in under 45 minutes for a weeknight dinner
- No breading or deep frying, just a gentle braise
Ingredient Notes
- Swordfish steaks: Look for steaks about 2.5 cm / 1 inch thick so they braise without drying out. Halibut or tuna steaks work as a substitute, though tuna cooks faster.
- Green olives: Castelvetrano or Sicilian brined olives give the best briny bite. Pit them yourself if you can, pre-pitted ones can taste flat.
- Capers: Rinse salt-packed or brined capers before using so the sauce doesn’t turn overly salty.
- Golden raisins: These bring the sweet counterpoint that defines alla ghiotta sauces. Sultanas or chopped dried apricots work too.
- Dry white wine: Any dry white you’d drink works fine. Swap in the same amount of fish stock or water with a squeeze of lemon if you’d rather skip the alcohol.
Sicilian Braised Swordfish with Olives and Capers
Ingredients
Method
- Pat the swordfish steaks dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a 12-inch / 30 cm skillet over medium-high heat. Sear the swordfish 1 to 2 minutes per side until lightly golden but not cooked through. Transfer to a plate.
- Lower the heat to medium and add the onion and celery to the same skillet. Cook for 5 to 6 minutes, stirring often, until soft and translucent.
- Add the garlic and cook for 30 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan. Simmer for 1 to 2 minutes until the sharp smell of alcohol fades.
- Stir in the crushed tomatoes, olives, capers, pine nuts, raisins, and red pepper flakes if using. Simmer for 8 minutes, stirring occasionally, until slightly thickened.
- Nestle the swordfish steaks back into the sauce and spoon some sauce over the top. Cover and simmer gently for 6 to 8 minutes, until the fish reaches 145 F / 63 C and flakes easily with a fork.
- Remove from the heat, stir in the fresh mint or basil, and taste for salt.
- Serve the swordfish steaks with sauce spooned generously over the top.
Notes
- Use a 2.5 cm / 1-inch thick swordfish steak so it doesn't dry out during braising
- Rinse capers before adding to control the sauce's salt level
- Don't skip the sear, it builds flavor the braise alone won't give
- Pull the fish at 145 F / 63 C exactly, it overcooks fast past that point
Tips for Success
- Pat the swordfish steaks fully dry before searing so they brown instead of steaming
- Sear the fish only 1 to 2 minutes per side, it finishes cooking in the sauce later
- Rinse capers under cold water to cut excess salt before adding them to the pan
- Pull the fish the second it flakes at 145 F / 63 C, residual heat keeps cooking it off the stove
- Toast the pine nuts in a dry pan for 2 minutes first if you want a deeper, nuttier flavor
Variations
- Add 2 tbsp tomato paste with the crushed tomatoes for a deeper, more concentrated sauce color
- Swap raisins for chopped dried figs and add a pinch of cinnamon for a more Sicilian holiday version
- Stir in a handful of chopped fresh tomatoes alongside the canned ones in peak summer for a brighter, chunkier sauce
Storage and Reheating
Pesce spada alla ghiotta keeps well in the fridge for 3 to 4 days in an airtight container. The sauce actually tastes better the next day once the olives and capers have had time to mellow into it.
Reheat gently in a 12-inch / 30 cm skillet over low heat with a splash of water or wine, covered, for 5 to 6 minutes until warmed through. Avoid the microwave on high power, it toughens the fish quickly.
Freezing isn’t ideal here. The swordfish texture turns mealy once thawed, so I make this fresh or reheat only from the fridge, never from frozen.
Serving Suggestions
Crusty bread for mopping up the sauce is the simplest route, and honestly the one I use most. A pile of couscous alla trapanese or plain steamed white rice also soaks up the tomato sauce well.
A simple green salad with lemon and olive oil on the side keeps the plate from feeling heavy, since the sauce already carries a lot of flavor.
Pour a chilled Sicilian white like Grillo or Catarratto alongside it. The acidity cuts through the salty olives and capers nicely.
FAQ
How do I know when the swordfish in pesce spada alla ghiotta is done?
The swordfish is done when it reaches 145 F / 63 C internally and flakes easily with a fork, with no translucent center. This usually takes 6 to 8 minutes once the steaks go back into the simmering sauce. Pull it right away, since it keeps cooking a bit off the heat.
Can I use tuna instead of swordfish for pesce spada alla ghiotta?
Yes, tuna steaks work as a substitute, though they cook faster and dry out sooner than swordfish. Sear them briefly and reduce the final braising time to about 3 to 4 minutes. Halibut is another solid option if swordfish isn’t available.
Can I make the tomato sauce for pesce spada alla ghiotta ahead of time?
Yes, the sauce holds well in the fridge for up to 2 days before you add the fish. Reheat it gently in the skillet, then nestle the raw swordfish steaks in and braise as directed. The sauce actually deepens in flavor after a day.
What pasta or side pairs best with pesce spada alla ghiotta?
Couscous alla trapanese or plain crusty bread are the classic pairings, since both soak up the tomato sauce well. A simple green salad on the side balances the richness. Steamed rice works too if you want something plainer.
Is pesce spada alla ghiotta gluten free?
Yes, the dish itself is gluten free as written, since it’s just swordfish, tomatoes, olives, capers, and pantry staples. Just double check your canned tomatoes and wine don’t contain added gluten fillers, which is rare but worth a quick label check.
What does alla ghiotta mean in pesce spada alla ghiotta?
Alla ghiotta translates roughly to for the greedy, referring to the rich, briny-sweet sauce loaded with olives, capers, pine nuts, and raisins. It’s a Sicilian style rather than a specific region, and you’ll see similar treatments applied to other firm fish.