June 21, 2014

Simply Sicilian- Swordfish recipe from Pino Maggiore

There are some recipes which just grab you the first time you eat them and remain in your memory. This is one of them.

When we go to Cantina Siciliana for our cooking class, Pino is more than generous to share his recipes with us, not just those we had for class, but also what he makes for us for lunch after.

This is called Pesce Spada alla Pantesca a recipe from the island of Pantelleria, famous for their capers. There is nothing easier than this recipe. The hard part is getting measurements from Italians. People just grow up cooking and have an innate sense of how things are done and freely play with ingredients and recipes.

I once was shopping in Florence for a recipe my vegetable vendor gave me, when I told her what I was making and the list of ingredients ( as per her recipe to me) she added carrots saying she ALWAYS had carrots in the recipe. Oh well.

The secret to this recipe is start with a cold pan.
Cover the bottom of the pan with extra virgin olive oil.
Add the fish.
Add halved cherry tomatoes ( 6 per person?)
Add 2 tbs capers
add 2 tbs pinenuts
1/2 cup white wine
2 tbs ground almond flour

Turn on the heat.
Let cook for 3 minutes per side ( you can see the fish change color as it cooks)
Flip the fish
Serve with its sauce

I added some Sicilian oregano tonight and was great.
The almond flour thickens the sauce and is the secret ingredient.


  1. I haven't prepared swordfish in ages. You have just inspired me! Thank you!

  2. I was surprised by the almond flour but it sounds like it would be a wonderful addition!

  3. This looks AMAZING! Can't wait to try it. I haven't seen many good recipes for swordfish.

  4. Every ingredient is either in the pantry or in the freezer; anything with a delicious swordfish filet must be delicious.

  5. Hello !! Good Day !! you have a interesting dish gotta try this... Thank you :) personal chef in austin