Pesce Spada Recipe

Inspired by Tavernetta

Time30m

Serves4

Swordfish, Caponata, Pine Nut

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Ingredients

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1
Prepare the Swordfish
Season the swordfish steaks with salt, black pepper, and lemon juice on both sides.
2
Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the swordfish steaks and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
3
Toast the Pine Nuts
In the same skillet, add the remaining olive oil if needed. Add the pine nuts and toast for about 2-3 minutes until they are golden brown. Be careful not to burn them.
4
Prepare the Caponata
If using store-bought caponata, warm it in a saucepan. If making your own, prepare it separately following your favorite recipe.
5
Combine and Serve
Serve the seared swordfish topped with caponata and toasted pine nuts. Garnish with fresh parsley.