Sicilian Swordfish Steaks Braised in Tomato, Olives and Capers

What you need

• 800 g (1 3/4 lb) swordfish steaks, about 2 cm (3/4 in) thick
• 4 tbsp extra virgin olive oil
• 1 large onion, thinly sliced
• 2 stalks celery, thinly sliced
• 100 ml (scant 1/2 cup) dry white wine
• 400 g (14 oz) canned whole peeled tomatoes
• 80 g (3 oz) pitted green olives
• 2 tbsp capers, salt-packed ones soaked 10 min and rinsed, or brined ones drained
• 1 handful flat-leaf parsley, leaves chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the olive oil in a wide, deep frying pan over medium heat.

2. 2

   Add the onion and celery with a pinch of salt. Cook, stirring often, until soft and pale gold, 8-10 min.

3. 3

   Pour in the wine and let it bubble for 2 min.

4. 4

   Add the tomatoes, crushing them with a spoon, then the olives and capers.

5. 5

   Simmer uncovered over medium-low heat until the sauce is thick and no longer watery, about 15 min.

6. 6

   Season the swordfish steaks on both sides with salt and pepper, then lay them in the sauce and spoon some sauce over the top.

7. 7

   Cover and cook over low heat, turning once, until the fish is opaque all the way through and flakes easily, 6-8 min.

8. 8

   Taste the sauce and adjust the seasoning. Sprinkle with parsley and serve the steaks with plenty of sauce.

Imported from ricetteperbimby.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.