Swordfish Ghiotta alla Messinese

🛒 Ingredients

• 1 kg (4 tranci da circa 250g ciascuno) IQF Swordfish Steaks (already thawed)
• 400 g Peeled Tomatoes
• 400 g Potatoes
• 80 g Pitted White Olives (e.g., Nocellara or Castelvetrano)
• 30 g Salt-packed Capers
• 2 coste Celery
• 1 media (circa 120 g) White Onion
• 2 spicchi Garlic
• 60 ml Extra Virgin Olive Oil
• 80 ml Dry White Wine
• 15 foglie Fresh Mint
• 3 g (tritato) Fresh Parsley
• 5 g Fine Salt
• 2 g Freshly Ground Black Pepper

👨‍🍳 Instructions

1. Passo 1: First, completely thaw the swordfish steaks following the manufacturer's instructions, usually in the refrigerator for 12-24 hours. Once thawed, pat the steaks very dry with paper towels to remove excess moisture.
2. Passo 2: Desalt the capers by rinsing them thoroughly under cold running water for about 10 minutes, changing the water several times. Set them aside.
3. Passo 3: Peel the potatoes and cut them into chunks of about 2-3 cm. Slice the onion into julienne, the celery into thin rounds, and finely chop the garlic.
4. Passo 4: In a large, heavy-bottomed saucepan, pour in the extra virgin olive oil and heat it over medium heat. Add the onion, celery, and chopped garlic, and sauté gently for about 8-10 minutes, until the onion is wilted and translucent, without browning.
5. Passo 5: Add the potato chunks and brown them for 5 minutes, stirring occasionally, until they are lightly golden on the surface.
6. Passo 6: Deglaze with the dry white wine and let the alcohol evaporate completely for about 2-3 minutes.
7. Passo 7: Add the peeled tomatoes (crushing them lightly with a fork if whole), the pitted white olives, the desalted capers, and the whole fresh mint leaves. Salt lightly (considering the capers) and pepper. Mix well, cover with a lid, and cook over low heat for about 15 minutes, or until the potatoes are almost tender.
8. Passo 8: At this point, season the swordfish steaks with salt and pepper on both sides. Gently place them in the saucepan over the sauce, cover again, and continue cooking for another 8-10 minutes, turning the fish halfway through cooking, until it is cooked but still tender and juicy in the center.
9. Passo 9: Taste and adjust salt and pepper if necessary. Serve immediately, garnishing with chopped fresh parsley.

💡 Chef's Tips

• It is crucial to thaw the swordfish in the refrigerator and dry it perfectly before cooking to achieve an optimal texture.
• Do not overcook the swordfish: it tends to become dry and fibrous. The time indicated is for steaks 2.5 cm thick.
• Fresh mint is a key ingredient in this recipe; it gives a distinctive aroma. Do not omit it if you want the authentic Sicilian flavor.
• For an even deeper flavor, you can add a pinch of dried red chili pepper during the initial sauté.