Pesce Spada alla Siciliana — Swordfish Sicilian-Style with a Two-Layer Sugo of Fresh and Canned Tomatoes

• 2pieces swordfish steaks (approx. 100g each)
• 2stalks medium eggplants
• 2pieces medium tomatoes
• 200g canned crushed tomatoes (ripe)
• 2cloves cloves garlic
• 1tbsp capers
• 8 black olives
• 50ml dry white wine
• 4tbsp extra-virgin olive oil
• 0.5tsp dried oregano
• 5 fresh mint leaves
• 4 fresh basil leaves
• 1tsp salt (for the eggplant)
• 0.5tsp salt (for the fish and sauce)
• 0.25tsp black pepper

Steps

1. 1

   Cut the eggplant into 1.5cm cubes, toss with the salt (for the eggplant), and spread in a colander. Leave for about 20 minutes to draw out bitterness and excess moisture, then pat thoroughly dry with paper towels.

   20:00
2. 2

   Heat half the extra-virgin olive oil (2 tablespoons) in a skillet over medium-high heat. Spread the dried eggplant in a single layer and pan-fry, turning as little as possible, until nicely browned on all sides, about 5–6 minutes total. Remove and place on paper towels.

   6:00
3. 3

   Season both sides of the swordfish steaks with half the salt (for the fish and sauce) and the black pepper, then let them rest at room temperature for about 5 minutes. Blanch and peel the tomatoes, remove the seeds, and chop roughly. Crush the garlic cloves with the flat of a knife, then slice thinly. Halve the black olives.

4. 4

   Heat the remaining olive oil (2 tablespoons) in the same skillet over medium-high heat and add the swordfish. Sear for 2 minutes per side until a beautiful crust forms, then remove. The fish does not need to be cooked all the way through at this stage — it will finish in the sauce.

   4:00
5. 5

   Reduce the heat to medium and add the garlic to the skillet, stirring for about 30 seconds until fragrant. Add the canned crushed tomatoes first and cook for 3–4 minutes to build the base. Add the chopped fresh tomatoes and cook for about 2 minutes, gently crushing them with a wooden spoon. Pour in the dry white wine and let the alcohol cook off, then add the capers, black olives, dried oregano, and the remaining salt (for the fish and sauce). Simmer for about 5 minutes until the fresh tomatoes are half-broken down and the sauce has a good consistency. If it looks too thin, remove the lid and reduce for 1–2 minutes.

   10:00
6. 6

   Stir the pan-fried eggplant back into the sauce and mix well to combine. Nestle the swordfish steaks on top of the sauce, cover with a lid, and cook over low heat for 3–4 minutes to finish cooking the fish through. To serve, scatter torn fresh basil leaves and fresh mint leaves over the top and finish with a drizzle of good-quality extra-virgin olive oil.

   4:00