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Swordfish steak braised in tomato sauce with green olives, capers, and pine nuts served in a dark cast iron skillet

Sicilian Braised Swordfish with Olives and Capers

Swordfish steaks braised in a Sicilian tomato sauce with olives, capers, pine nuts, and raisins, ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Sicilian
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 swordfish steaks steaks (about 180 g / 6 oz each); 2.5 cm / 1-inch thick
  • 3 tbsp olive oil
  • 1 yellow onion, finely chopped medium (120 g)
  • 1 stalk celery stalk, finely chopped (60 g)
  • 2 cloves garlic cloves, minced
  • 60 ml dry white wine
  • 400 g canned crushed tomatoes
  • 80 g green olives, pitted and halved
  • 2 tbsp capers, rinsed
  • 2 tbsp pine nuts
  • 2 tbsp golden raisins
  • 2 tbsp fresh mint or basil, chopped
  • 1 pinch red pepper flakes optional
  • salt and black pepper to taste

Method
 

  1. Pat the swordfish steaks dry with paper towels and season both sides with salt and pepper.
  2. 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.
  3. 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.
  4. Add the garlic and cook for 30 seconds until fragrant.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from the heat, stir in the fresh mint or basil, and taste for salt.
  9. 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