Agghiotta Di Pesce Spada – Swordfish Agghiotta
Swordfish meat is excellent and used in various ways, usually traded fresh or frozen and canned. Swordfish is a unique typical Sicilian and Calabrian dish. Local fishers catch and serve it in Messina and its province, for example, Taormina, Milazzo, Sant’Agata di Militello, Roccalumera, Barcellona, and Reggio Calabria and its region. Especially in Villa San Giovanni, Palmi, Scilla, and Bagnara Calabra, this became a gastronomic characteristic of the locality known as swordfish alla ghiotta.
Four slices of swordfish of 150 g each
300 g. ripe tomatoes ( peeled, seeded, and chopped)
Six tablespoons extra virgin olive oil
One clove garlic
30 g. raisins
30 g. pine nuts
One 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 a pan with oil, 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 them 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.
Agghiotta Di Pesce Spada – Swordfish Agghiotta is a Regional recipe from Sicily and Calabria.