Swordfish with Piquant Tomato Sauce (Impanata Di Pesce Spada)


Swordfish with Piquant Tomato Sauce (Impanata Di Pesce Spada)

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Swordfish fishing is one of the major industries of Sicily, mid the fish is cooked in a variety of interesting ways–in stews, casseroles, or cut into steaks and grilled {broiled). Since it can be somewhat difficult to obtain outside the Mediterranean, fresh tuna steaks or even cod may be substituted, although the tastes will be quite different.
Servings: 4
Calories: 651


  • 3 oz Dry white breadcrumbs
  • 1 tsp Dried oregano
  • Salt and pepper to taste
  • 2 Eggs lightly beaten
  • 4 Swordfish steaks
  • 2 oz Butter

for the sauce

  • 2 floz Olive oil
  • 2 Medium onions sliced
  • 2 Garlic cloves crushed
  • 14 oz Canned peeled tomatoes
  • 1 Tbs Capers
  • 1/4 tsp Cayenne pepper
  • Salt and pepper to taste
  • 1 1/2 oz Black olives chopped


  • First make the sauce. Heat the oil in a saucepan. Add the onions and garlic and fry until the onions are soft. Stir in all the remaining ingredients, except the black olives, and bring to the boil. Reduce the heat to low and simmer the sauce for 15 minutes.
  • Meanwhile, combine the breadcrumbs, oregano, salt and pepper together in a bowl. Put the eggs in a second shallow bowl. Dip the swordfish steaks first in the eggs, then in the breadcrumbs, shaking off any excess.
  • Melt the butter in a large frying-pan. Add the steaks to the pan and fry them, turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
  • Transfer the steaks to the tomato sauce and carefully stir in the olives. Simmer for a further 15 minutes, basting the steaks occasionally, or until the flesh flakes easily.
  • Transfer the mixture to a warmed serving dish and serve at once.
Calories: 651 kcal
Carbohydrates: 26 g
Protein: 41 g
Fat: 43g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 225 mg
Sodium: 791 mg
Potassium: 1073 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 899 IU
Vitamin C: 14 mg
Calcium: 124 mg
Iron: 4 mg
Cuisine Italian

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