Sicilian swordfish cooks gently in rustic tomato-caper sauce

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Sicilian swordfish cooks gently in rustic tomato-caper sauce
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One of southern Italy's emblematic summertime dishes is swordfish plucked from local waters and cooked in a rustic tomato sauce. Rife with briny capers, olives, garlic, red pepper flakes and basil, it's something like a saucy seafood version of puttanesca.

From May to August each year, the turbulent waters between Sicily and Calabria erupt with fishermen searching for what’s known as the king of the strait, swordfish. Once on land, the massive fish is cut into succulent steaks for one of Southern Italy’s most emblematic summertime dishes, pesce spada alla ghiotta.

In the version from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, swordfish steaks are browned in olive oil and finish cooking in the garlicky tomato sauce. Capers and basil infuse the dish with bold Mediterranean flavors. If you can’t find good swordfish, halibut or mahi mahi also work. Also, don’t let the tomato mixture reach a boil once the fish is returned to the skillet. Low, gentle heat will cook the fish through but keep it moist and tender.

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Sicilian swordfish cooks gently in rustic tomato-caper sauceSicilian swordfish cooks gently in rustic tomato-caper sauceFrom May to August each year, the turbulent waters between Sicily and Calabria erupt with fishermen searching for what’s known as the king of the strait, swordfish. Once on land, the massive fish is cut into succulent steaks for one of Southern Italy’s most emblematic summertime dishes, pesce spada alla ghiotta.
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