Pesce Spada Alla Livornese Recipe
Grilled thin-cut, harpoon caught Swordfish topped with sautéed garlic, black olives, capers, grape tomatoes, basil and white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Swordfish
Season the swordfish steaks with salt and black pepper on both sides.
- 2
- 3
Make the Sauce
In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced black olives, capers, and grape tomatoes, cooking for an additional 3-4 minutes.
- 4
Add Wine and Basil
Pour in the white wine and bring to a simmer. Cook for about 5 minutes, allowing the sauce to reduce slightly. Stir in the chopped basil just before removing from heat.
- 5
Serve
Place the grilled swordfish on a serving platter and top with the olive and tomato sauce. Serve immediately.
