Preparation
- Sliced swordfish : 300 g
- Cherry tomatoes: 300 g
- Pitted green olives: 50 g
- Il Cavallino Traditional extra virgin olive oil: 30 g
- Garlic: 1 clove
- Pine nuts: 10 g
- Oregano: to taste
- Fine salt: to taste
- Black pepper: to taste
To prepare Sicilian swordfish, start with the cherry tomatoes. Remove them from the branch, rinse and dry them, then cut them in half. Pour the Il Cavallino Tradizionale extra virgin olive oil into a large pan and season a whole, peeled clove of garlic. After a couple of minutes you can pour in the chopped cherry tomatoes. Sprinkle with a pinch of salt and a little oregano and cook for about ten minutes. In the meantime you can take care of the pitted olives, cut them into rounds of a few millimetres. When you are finished add to the sauce. Remove the garlic clove and then add the swordfish, leaving it to cook for a couple of minutes on one side. Turn on the other side, cover with the lid and cook for another 2-3 minutes; at the end of cooking, sprinkle everything with a pinch of black pepper. While the swordfish is cooking, you can pour the pine nuts into the pan and toast them for a few moments over high heat, taking care that they do not burn, so stir often. When the swordfish is cooked, place it on a serving plate and add the pine nuts. Your Sicilian swordfish is ready, serve it while still steaming and... Enjoy your meal!
