Swordfish Siracusa

12 40 474
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 6
Swordfish Siracusa
Health Highlights


1 leaf Bay leaf
2 tbsp drained Capers, canned (small if possible)
1 small stalk(s) Celery
2 tbsp Chives (for garnish (optional))
16 large Green olives (pitted and chopped)
6 tbsp Olive Oil, Extra Virgin
6 cup chopped Tomato
1/2 tsp Salt
6 piece (11 x 5 x 2 cm) Swordfish
1/2 cup White wine
2 tbsp Wine Vinegar
1 medium Yellow onion


Salt the swordfish well and set aside at room temperature.

Cut the onion in half and grate it through a rough grater. Chop the celery stalk very finely – or run it through the grater.

In a large frying pan or wide, shallow pot, heat the olive oil and sauté the onions and celery gently for 3-4 minutes over medium heat.

Add the tomatoes, white wine, capers, bay leaf and olives. Mix well and bring to a simmer. Simmer uncovered until it gets thicker, about 10 minutes. Taste for salt and add some if needed.

Dust the swordfish in the semolina or regular flour. Semolina is a traditional Southern Italian flour used to make pasta - can be found in large supermarkets or specialty groceries stores.

Lay the swordfish on the sauce and spoon a little over the fish. Sprinkle the vinegar over it all and cover. Let this cook over medium heat for 6-8 minutes, then uncover and cook for another 3-4 minutes.

To serve, gently lift the swordfish out and set aside. Spoon some sauce on a plate and place pieces of the fish on top. Garnish with chives or celery leaves. 

Nutrition Facts

Per Portion

Calories 474
Calories from fat 280
Calories from saturated fat 54
Total Fat 31 g
Saturated Fat 6.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 17.2 g
Cholesterol 89 mg
Sodium 964 mg
Potassium 961 mg
Total Carbohydrate 19.5 g
Dietary Fiber 3.4 g
Sugars 6.2 g
Protein 27.2 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 2.6

Energy sources


Meal Type(s)