Swordfish a la Siciliana

This tastes as exotic as it sounds. Wonderful aromas fill the house with all these great ingredients. Definately worth a try if you are in the mood for something different. A very elegant and colorful meal for a special occasion. Goes good with polenta (either creamy or fried).

This was with out a doubt the most fantastic swordfish I've ever had. No restaurant experience could top this. I halved the recipe, used shallot for onion, gold raisins, and I used canned diced tomatoes. I cooked the chutney in my cast iron skillet, then just added the fish to the skillet and put in the oven. The fish came out cooked to perfection and not at all dry. I'm so grateful to have such a delicous and impressive recipe in my repertoire!

My boyfriendand I loved this. I soaked the fish in milk as others recommended and subbed canned diced tomatoes. I didn't use any oil, instead used olive oil cooking spray to sear the fish and sautee the onions and garlic. After I seared the fish, I set aside and cooked the onions and tomatoe mixture in the pan. I added the fish back in and followed the recommendation to bake for 8 mins and then flip the fish putting the tomato mixture on tip and bake for another 10. Delicious and healthy! Next time I plan to use Halibut.

Delicious! I marinated my steaks for 24 hours with 1/3 cup white wine, 1/4 cup lemon juice, 2 tablespoons soy sauce, and 2 tablespoons olive oil. For the sauce, I doubled the garlic and never set my burner higher than medium. I cooked my swordfish steaks for 30 minutes because they were about 2 1/2 inches thick. They came out perfect. I served this over garlic mashed potatoes with asparagus with hollandaise sauce on the side. My boyfriend said this was the best meal he has had in years!

I purchased 2 swordfish filets from Fresh Market, they were thick, so I cut them horizontally and made them into 4 perfect portion filets. I seasoned and seared both sides of the fish first. I then covered them for later. Once the sauce was done, I added the seared swordfish and topped with raisin sauce and baked for only 12 minutes. I omitted the pine nuts (allergies). This was VERY moist and flavorful swordfish (normally a drier fish). I cook a lot and this received rave reviews ~ mostly how incredibly moist it was.

The first time I tried this recipe it was okay. After reading others reviews, I tried it again with spectacular results! I soaked the swordfish steaks in milk for about half an hour to remove the extra fishy taste, then seared the steaks in a well-oiled hot cast iron skillet on both sides. I added all the other ingredients, using golden raisins, omitting the onion, and substituted canned diced tomatoes with the juice, and sunflower seeds for the pine nuts. Put the skillet in the oven and cooked about 8 minutes. Flipped the fish and topped them with the tomato mixture, and cooked for about 10 minutes more. The tomato juice kept the fish moist and it cooked down completely. The result was unique and absolutely delicious.

awesome, soaked fish with milk and seared the swordfish and baked 8 on one side 10 on the other like someone suggested. it came out perfect. I only had 1lb of swordfish, but made the same amount of sauce, so I cooked up some spaghetti and tossed it with the remaining sauce and some Parmesan and layed the fish on top of it. Used can of diced tomatoes with juice and another clove of garlic as a mod. definitely would make again. you could just take the sauce and make it with spaghetti if you wanted and it would suffice.

Absolutely delicious! I made a few minor changes. i left out the pine nuts, did not have raisins or olives for paste so used dried cranberries and anchovy paste instead. I used a cast iron pan and push the sauce makings to one side while searing the fish on the other side...did not allow it to simmer on stove top...put it in oven for 25 mins...flipped the fish half way through cooking then put the sauce on top and cooked for the remaining time. it was amazing!

Hauntingly delicious. I used swordfish chunks, canned diced tomatoes and chopped toasted walnuts (no pinenuts in the cabinet). I would consider adding a bit of crushed red pepper next time and doubling the sauce. Also, to soften raisins, microwave them about a minute in a bowl with a bit of water. Also, I soaked the fish in milk per another review. I'll put this on other fish or even chicken or pork too.

Made this with rockfish instead of swordfish and it was excellent. I'll admit to adjusting balance on the fly to suit our taste but the ingredients work well together and felt really festive. I used a can of diced tomatoes as the base instead of fresh, and had enough left over for another dinner so BONUS in the freezer. Served with a spinach salad and roasted red potatoes tossed w olive oil & rosemary

Fantastic recipe! Works perfectly with swordfish texture which is more firm. The only changes I made were to use canned petite diced tomatoes drained of most of the juice, and I did not bake (I didn't want to dirty another pan), I seared the swordfish steaks with grape seed oil (only oil I use) before I started the sauce then removed from pan and set aside. I made the sauce then placed the steaks back in the pan with the sauce to simmer covered until the steaks flaked with fork.

Num. Num. Num. This was so tasty. The acidity of the tomatoes complimented the green olives and capers. I even sprang for the spendy pine nuts. They added a nice touch

My husband loved this. I didn't have (and don't like green olives) so used black instead. Added mushrooms because I had them and needed to use them soon. Served over rice. Very interesting flavors.

Great flavors. I made a trip to the store for pine nuts and it was worth it. I made lots of sauce, you can use this on chicken or a variety of white fish. I left off the salt - thought it was salty enough with the capers and olives.

Absolutely delicious! The flavor and texture combination is faultless! Can recommend it highly enough

Superb and adjustable to a single serving. Prepared as shown with no changes.

Loved it! Followed Missy's modifications served over rice. Definitely a keeper recipe.

Super simple and turned out amazing.

This dish is delicious!!!! The only thing I did differently is I used golden raisins. I think it is important to use fresh ingredients when making this recipe! I LOVED all the flavors! A Keeper for sure! Served with Lemon/Parmesan Orzo and fresh green beans! YUM YUM YUM!!!

I had to substitute craisins for raisins and sundried tomatoes with a little tomato paste but it was delish! Next time I'll use the correct ingredients but it was still darn good