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Sicilian swordfish cooks gently in rustic tomato-caper sauce
Mar 27

Christopher Kimball's Milk Street

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.

The name, which means "swordfish in glutton's style," is a reference to the wealth of delicious ingredients that flavor 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.

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.

To make it a complete one-pan meal, we add Yukon Gold potatoes. Cutting the potatoes into small, 1/2-inch pieces ensures they cook completely in the sauce, absorbing flavor along the way.

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.

Start to finish: 35 minutes Servings: 4

Four 6-ounce swordfish steaks, patted dry Kosher salt and ground black pepper 4 tablespoons extra-virgin olive oil, divided, plus more to serve 1 medium red onion, halved and thinly sliced 4 medium garlic cloves, thinly sliced 1/4 to 1/2 teaspoon red pepper flakes 8 ounces Yukon Gold potatoes, unpeeled, cut into 1/2- inch pieces 141/2-ounce can diced tomatoes 3 tablespoons drained capers 2 teaspoons lemon juice 1/2 cup lightly packed fresh basil, chopped

Season the fish with salt and pepper.

By The Associated Press, Copyright 2023

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