Last week we told you about the traditionalSwordfish fishing, today, instead we will tell you about a typical Messina culinary specialtyswordfish "a ghiotta".
To prepare this recipe you need a goodswordfishcut into large pieces, because this dish requires the fish to be cut into tall, fleshy pieces. We remind you that the bestswordfishyou can find it in the period from May to October, because as we told you in thefishing articleis the period where in the waters of the Strait you can find theswordfish.
The "Greedy"it is a sauce that is the basis of many Sicilian preparations and that is a sautéed onion, celery, tomato, capers and green olives. Sweet and sour it becomes the basis for caponata or rabbit, without sugar and vinegar it is used in fish sauces such as swordfish and cod.
To prepare thegreedy, so you have to desalinate the capers by soaking them in water. Peel the onion and slice it finely. After that, proceed to pit the olives and cut them into slices. Now sauté the onion together with a chilli pepper in extra virgin olive oil and then add the desalted capers and the olives, allowing everything to flavor for a few minutes.
Add the cherry tomatoes cut in half, season with salt and combine with the oregano. Cook until the sauce is reduced. In another pan greased with oil, cook the swordfish slices for a couple of minutes on each side. Pour the sauce with olives and capers over the fish, leaving it to flavor for 5 minutes.
With the greedy you can also prepare the first course with excellent spaghetti.
