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Swordfish with Tomato and Olives
Pesce Spada Agghiotta
4 slices of swordfish approximately 1½ lbs (700 g)
2 oz (60 g) flour
4 – 5 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 celery stick, finely chopped
2 tablespoons capers in salt, rinsed and drained
2 oz (60 g) green olives, pitted
1 tablespoon raisins
1 cup fresh ripe tomato, peeled and chopped
salt and pepper
Dredge the fish in the flour.
In a skillet, bring the olive oil to frying temperature.
Fry the fish fillets until golden.
Transfer the fish to a plate covered with paper towels to drain the excess oil.
In the skillet containing the oil, place the onion, garlic, and celery. Sauté until the onion is soft and translucent.
Add the capers, olives, raisins, tomato, salt, and pepper. Cook the sauce over medium heat for about 10 minutes.
Add the fish back to the skillet, and cook for a few minutes.