4 slices of swordfish of 150 g each
300 g. ripe tomatoes ( peeled, seeded and chopped)
6 tablespoons extra virgin olive oil
1 clove garlic
30 g. raisins raisins
30 g. pine nuts
1 tablespoon capers
50 g. pitted green olives
12 tbsp chopped parsley
salt and pepper q.b.
How to make Agghiotta di Pesce Spada:
For the sauce ‘ agghiotta ‘, soften for about 12 hours the raisins in warm water, then squeeze . Slice the onion, crushed garlic and brown in pan with oil . Then add the pine nuts, raisins, capers, olives and chopped tomatoes . Cover them and cook over moderate heat for 15 minutes.
Wash and dry the slices of fish, salt, pepatele and put in a pan, oiled . Pour over the sauce, prepared earlier, and sprinkle with chopped parsley . Put everything into the preheated oven for 15 minutes, turning the slices halfway through cooking fish . Serve hot .
Regional recipe from Sicily.