How to make the Swordfish “alla ghiotta”
Swordfish “alla ghiotta” is a typical recipe of Calabrian cuisine, specifically in the city of Reggio Calabria, an area of Italy known for swordfish fishing. This dish is rich and tasty and it is prepared with a sauce based on Tropea onion, tomatoes, capers, olives and garlic.
Ingredients for 4 people
- 800 gr of diced swordfish
- 300 gr of skinned tomatoes
- 100 gr of pitted olives
- 1 onion
- 1 clove of garlic
- 1 spoon of capers
- Celery
- Parsley
- Olive oil
- Flour
- Dried chili
- Salt
Put in a pan with a drizzle of oil, onion, garlic, parsley and celery, then brown for few seconds. Add capers, olives and a pinch of chili. Let flavor and, after having squashed them, pour the skinned tomatoes. Then, season with salt, stir and cook for 15 minutes on a low heat. At the same time, roll the swordfish cubes in the flour, then saute on a high heat in another pan with three tablespoons of olive oil. Finally, add the fish to the sauce and finish cooking. Eat the Swordfish “alla ghiotta” together with a white wine of a round and pleasant structure. Enjoy your meal!
