Pescespada al Forno (Oven-Baked Sicilian Swordfish)
Baked Sicilian swordfish, boasting an agrodolce flavor (sweet and sour), combines all the elemental flavors unique to Sicilian cooking.
4 6-ounce swordfish steaks, cut 1½-inches thick
Salt and pepper, to taste
3 tablespoons olive oil (may need a little more)
1 cup thinly sliced celery
4 plum tomatoes, chopped
1 medium onion, chopped
1 large clove garlic, minced
1/4 cup currants or 1/3 cup chopped raisins
2 tablespoons capers in brine, drained and chopped
3/4 cup sliced green Sicilian olives
1. Preheat oven 400°F. Sprinkle the swordfish with salt and pepper, then dredge each piece in flour, coating the pieces on both sides. Shake off the excess flour and set aside.
2. Heat the olive oil in a pan large enough to hold the fish in a single layer. Brown the fish over medium-high heat, about 3 minutes on each side. Remove the fish from the pan and place the fish in a single layer on a lightly oiled baking pan.
3. If the first pan is dry, add additional olive oil. Sauté the celery, tomatoes, onion and garlic until the mixture softens. Stir in the currants, capers and olives. Spread the mixture evenly over the fish.
4. Bake in the oven for about 10–12 minutes. Do not overcook; the fish should flake easily when cooked.