Simply Divina- Sicilian Swordfish

Swordfish is a beginner’s fish. One of the least fishy and more meaty fishes. There are some recipes which just grab you the first time you eat them and remain in your memory. This is one of them.

When we go to Cantina Siciliana for our cooking class, Pino is more than generous to share his recipes with us, not just those we had for class, but also what he makes for us for lunch after.

This is called Pesce Spada alla Pantesca a recipe from the island of Pantelleria, famous for their capers. There is nothing easier than this recipe. The hard part is getting measurements from Italians. People just grow up cooking and have an innate sense of how things are done and freely play with ingredients and recipes.

I once was shopping in Florence for a recipe my vegetable vendor gave me, when I told her what I was making and the list of ingredients ( as per her recipe to me) she added carrots saying she ALWAYS had carrots in the recipe. Oh well.

The secret to this recipe is start with a cold pan.
Cover the bottom of the pan with extra virgin olive oil.
Add the fish.
Add halved cherry tomatoes ( 6 per person?)
Add 2 tbs capers
add 2 tbs pinenuts
1/2 cup white wine
2 tbs ground almond flour

Turn on the heat.
Let cook for 3 minutes per side ( you can see the fish change color as it cooks)
Flip the fish
Serve with its sauce

I added some Sicilian oregano tonight and was great.
The almond flour thickens the sauce and is the secret ingredient.

If you are going to Sicily, you MUST eat at Pino Maggiore’s restaurant.

Cantina Siciliana
via Giudecca, 36
Trapani