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Swordfish a la Siciliana

Swordfish a la Siciliana

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Rockfishusa

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
  3. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
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Reviews

Summerset
38
9/17/2003

This tastes as exotic as it sounds. Wonderful aromas fill the house with all these great ingredients. Definately worth a try if you are in the mood for something different. A very elegant and colorful meal for a special occasion. Goes good with polenta (either creamy or fried).

JBALESTER
32
8/29/2003

TO DIE FOR!!!! This is the BEST recipe I've gotten from the internet and the best baked swordfish, or any fish, I've eaten! It is truly an authentic Italian recipe, even better than what I've enjoyed there over the years. I followed the recipe exactly except for using golden rasins and tripling the garlic, to suit my taste. I can't wait to make this for friends. Buon Appetitto!

Missy
22
6/15/2010

The first time I tried this recipe it was okay. After reading others reviews, I tried it again with spectacular results! I soaked the swordfish steaks in milk for about half an hour to remove the extra fishy taste, then seared the steaks in a well-oiled hot cast iron skillet on both sides. I added all the other ingredients, using golden raisins, omitting the onion, and substituted canned diced tomatoes with the juice, and sunflower seeds for the pine nuts. Put the skillet in the oven and cooked about 8 minutes. Flipped the fish and topped them with the tomato mixture, and cooked for about 10 minutes more. The tomato juice kept the fish moist and it cooked down completely. The result was unique and absolutely delicious.