Served in a single piece or in thinner slices, this fish is king of Sicily's second courses
 |
|
|
|
|
INGREDIENTS |
| |
|
Swordfish |
4 |
|
slices |
|
|
|
|
|
Mature tomatoes |
400 |
|
g |
|
|
|
|
|
Pine nuts |
25 |
|
g |
|
|
|
|
|
Raisins |
25 |
|
g |
|
|
|
|
|
Extra virgin olive oil |
40 |
|
g |
|
|
|
|
|
Garlic |
2 |
|
cloves |
|
|
|
|
|
Pitted green olives |
50 |
|
g |
|
|
|
|
|
Celery |
1 |
|
stalk |
|
|
|
|
|
Onion |
1 |
|
n° |
|
|
|
|
|
Capers |
30 |
|
g |
|
|
|
|
|
Laurel |
2 |
|
leaves |
|
|
|
|
|
White flour |
|
|
to taste |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Soak the raisins in cold water. In the meantime, coat the slices of fish in flour and fry them. |
|
|
| 2. |
|
Add the previously chopped onion to the same oil along with the garlic, pine nuts, chopped parsley, olives and drained raisins. |
|
|
| 3. |
|
Once it has all browned, add the peeled and diced tomatoes, cover and leave to cook for about ten minutes. Sprinkle with the white wine and leave to evaporate. |
|
|
| 4. |
|
Place the slices of swordfish in an oven dish, cover with the slices of laurel, sauce, salt, pepper and water. |
|
|
| 5. |
|
Bake in an oven preheated to 200° for quarter of an hour. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
It is advisable to use the middle part of the swordfish, which is triangular in shape. |
|
|
|
|
 |
|
|
Etna White is recommended for these dishes; it originates from the slopes of Europe's most famous volcano. A wine with a dry and harmonious aroma, a refined and fragrant flavour, it is the result of the unusual micro-climate of the area in which it is produced. |
|
|
 |
|
