PESCE SPADA ALLA MESSINESE
Olive oil
1 medium white onion, finely chopped
3 potatoes, peeled and thinly sliced
6 ripe plum tomatoes, peeled seeded and diced.
120 g salted capers, rinsed
120 g green olives, sliced
6 swordfish steaks (160 g each)
Seasoned flour
90 ml white wine
Salt & Pepper
Chopped parsley
In a frying pan, sauté the onion in 60ml of the oil. When soft add the potatoes and tomatoes. Cook for 3 – 4 minutes add the drained capers and olives and simmer a further 5 minutes.
Meantime, dust the swordfish in the flour and pan fry in the remaining oil in a second pan. When sealed, sprinkle in the white wine, then add the sauce from the first pan. Cook a further 7 minutes, covered. Season and stir through the parsley. Spoon the sauce over and serve.
