Sicilian swordfish with tomato, olive and caper sauce

Photo Phil Webb Props Zoe Harrington Styling me

Fridays were strictly fish night growing up, as my mother was an old-school devout Catholic. It was usually white fish like cod or perch and she would prepare a caponata-like sauce to serve with it. When I visited Sicily (where my Grandfather was born) for the first time, I immediately recognised some of my childhood dishes. Swordfish Giotta is a popular dish there with a tomato-based sweet and sour sauce - not far off caponata. The local pescheria there proudly display the enormous swordfish in their icy cases and the meaty steaks pair beautifully with the agrodolce sauce.

Grilled Sicilian swordfish with tomato and olive sauce

serves 4 prep 10 minutes cook 30 minutes

• 4 swordfish steaks

• 1 lemon zested and juiced

• 1 tbsp extra virgin olive oil
  

• Sauce

• 500g cherry tomatoes, halved

• 4 tbsps extra virgin olive oil

• 3 cloves garlic thinly sliced

• 1 medium onion chopped

• 3 sticks celery or one heart sliced

• 1 tbsp tomato puree (concentrate)

• 1 tbsp honey

• 2 tbsps white wine vinegar ( I like the belazu Chardonnay one)

• 15 pitted Nocerella or casteveltrano olives (bright green mild olives)

• 1 tbsp tiny capers

lemon wedges to serve

1. Marinate the steaks in the lemon juice, zest, and olive oil. Season well with salt and pepper.

2. Heat oven to 160c/140c fan. In a large baking tray, arrange the tomatoes in a single layer. Drizzle with some of the olive oil and salt and pepper. Roast for 25 minutes and then remove.

3. In a large frying pan, heat the remaining olive oil. Cook the garlic and onion for 5 minutes and then add the celery. Cook for 2-3 minutes and then add the tomato puree, 60ml water, vinegar, honey, olives, capers, cherry tomatoes and some salt and pepper. Cook for 2-3 more minutes and remove from heat.

4. Preheat your bbq or oven grill/broiler. If using a bbq, grill the fish on direct heat, flipping to grill both sides. It should take 4-5 minutes in total. If using an oven grill/broiler then grill on one side for 2 minutes and then flip. Cook for 2 more minutes and then remove. Serve with the sauce and lemons to squeeze over.