Swordfish is wonderful’ Messina

For so long I wanted to do again the swordfish into drip pan, a typical dish of my city, Messina. To do so, though, need a good swordfish cut into large pieces, because this traditional recipe wants the fish is cut in tall, meaty pieces.


Remember that the swordfish fishing season runs from May to October: in this period is the Italian swordfish, most of it coming from the Strait of Messina or the Lazio coast. The choice of swordfish is very important. I suggest you choose only fresh swordfish and Italian origin (Sicily, Anzio, Ponza), compared to those of foreign origin, which they are often frozen and the origin of which there are fewer certainties. The other day I found the Ponza swordfish: It will certainly not be like that of the Strait of Messina, It is a sustainable alternative. Is, not to give you a chance to find excuses, I also prepared the VIDEO RECIPE, I found on my You Tube Channel.

The ' greedy’ siciliana

The ' greedy’ It is a sauce that underlies many preparations in Sicily and a fried onion, celery, tomato, capers and olives. Sweet and sour becomes the basis for caponata or rabbit, without sugar and vinegar is used in sauces for fish such as swordfish and cod. Is, if you want to taste the pasta with swordfish greedy but spend too much buying big fish touches, try the recipe pasta to fast greedy sauce. Obviously, do not waste all my RECIPES WITH SWORDFISH dates and also a look at all my SICILIAN RECIPES.

SWORD FISH AT A greedy MESSINESE (Sicilian recipe)

Print This


  • 1 slice weight Straits swordfish 1,2 kg, cut into 4 pieces
  • two red onion of Tropea
  • 3 sticks of celery
  • green olives in brine, to taste
  • a generous handful of capers from Pantelleria IGP
  • 400 grams of chopped tomatoes in pieces
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • a small piece of chili pepper (Optional)


Clean the onions and cut into slices not too thin, then Peel the celery eliminating the wires and cut into small pieces. Stone and slice the olives, desalinize the capers.

Place in a pan olive oil and a little water and add cold onion and celery. Let them simmer, stirring often and, When they become translucent, add the capers and chopped olives made. Cook for 3-4 minutes. Then, Add the tomato pulp. Add salt and cook for about 10 minutes.

Brown the slices of swordfish in olive oil for a few minutes, until the fish does not change color.

Place the swordfish in Gravy, adding if needed very little hot water. Add salt and cook over medium heat for another 10 minutes. Let rest a few hours so that the flavors harmonize perfectly and heat gently before serving.

A Council: us to Sicily with the sauce, that is always plentiful, We use spaghetti that, According to tradition, are sprinkled with pecorino, Although many people may dislike the cheese on seafood sauces.

THE PAIRING: Comes from Soave (Verona) the wine we chose for this recipe. And is a wine produced by the company Coffele, with the classical nellel hills of Garganega. This Soave Classico Doc "Castel Cerino” comes with fruity scents of Green Apple, floral scents like acacia and light aromas of Sage. With good freshness, the taste is distinguished by the final notes of almond, slightly bitter but pleasing in combination with the complexity of this Mediterranean recipe.


Pesce spada \'a ghiotta\' alla messinese


In Sicily, in addition to the swordfish into chunks (remember that most of the touches are thick over the fish will stay soft), We also do chops a ghiotta swordfish: rolls made with thin slices of swordfish stuffed with a mixture of grated bread, pecorino cheese, Capers, oil and parsley, cooked in this sauce. To try.

Pesce spada \'a ghiotta\' alla messinese

You might also like


Paul 11 November 2017 at 18:49

With all wines in Sicily the wine choices seems to me not quite Northern apt ! Regional recipe , regional wine …I am not a fan of chilli in fish .

Ada Parisi 12 November 2017 at 19:50

Hello Paul, not very much agree on regional recipe, regional wine, otherwise nobody would try anything new… the Sicilians would drink it only Sicilian wines and so on. Actually, and I told others that I have done so precisely, We try to let it out a little’ knowledge of food and wine, to continue the quality of Italian food product regardless of its zone. Combine a southern dish to a wine from the North wants to understand how beautiful and cross both the Italian food and wine heritage. Of course everyone is free to drink what he prefers, mine is just a suggestion. Do not argue about chili, even where, As always, controls the taste. A warm greeting.

Corrado 24 September 2017 at 11:56

Hi Ada, would you tell me your about pros and cons of the use of pine nuts and raisins in this sort of preparations?

Ada Parisi 24 September 2017 at 13:10

Hi Corrado, then. In Sicily in caponata, that's Eggplant, celery, Onion and remember the gravy tasty but in addition it bittersweet, many bring raisins and pine nuts. Is a common addition that I don't like but still you can do. I prefer the toasted almonds. In the wonderful, instead, I've never seen them raisins and pine nuts. Is a typical preparation of Messina and raisins and pine nuts are used especially in Palermo. You may also place them, I believe that the sweet taste of raisins do not go well to this kind of dish. But I'm ready to change my mind let me know. Good Sunday, ADA

Corrado 24 September 2017 at 18:39

Thanks for the clarification and the ideas. Dear! I'll let you know…

Ada Parisi 26 September 2017 at 18:02

But thanks to you, and let me know! ADA

Anna astolfi July 22, 2016 at 10:32

Fabulous recipe! I need some clarification about the pecorino. Fresh or aged? Cubed or grated?

Ada Parisi July 22, 2016 at 11:37

Seasoned and grated Anna! Best regards and thank you!!!

Serena May 16, 2014 at 21:41

Hi Ada, today talking with a girl of Messina, It turned out just wonderful that she prepares with sardines. accordingly, curious, I type greedy and I popped your swordfish as first result. I could only come to peep!! It will be yummy and you made me intrigued in no small! Have a good evening, Serena

Sicilians creative in the kitchen May 16, 2014 at 22:39

Hi Serene!!! But it should be, I didn't even know to be first in the results with the swordfish into drip pan… Watch is yummy and it is a very simple gravy to do. You can do that too with the rapier or with cod fish, but I've never heard someone who did with sardines. Let me know! One kiss, ADA

Adele July 5, 2013 at 12:16

Amazing recipe…I wanted to ask if this basis is also good for the tuna thanks ! Always good

Sicilians creative in the kitchen July 5, 2013 at 12:32

Hi Adele, certain, You can do that too with tuna or monkfish or with fish rapier, as long as it is a fish than meat ' substantial '. Good weekend and a hug!

Claudia Benazzoli July 5, 2013 at 11:05

Il Chiaretto lo conosco 🙂 ma sarei proprio curiosa di assaggiare questo fantastico pesce spada! Thank you for speaking of our wine!

Sicilians creative in the kitchen July 5, 2013 at 12:34

Hi Claudia, welcome! Talk about your wine, and especially drinking it, It is a pleasure to all my!

Simply Cooking July 4, 2013 at 17:56

I like much this dish! I like the swordfish and the sauce that comes out I think is awesome.
I also today are the swordfish, but I opted for the white rolls. La prossima sarà questa 🙂

Sicilians creative in the kitchen July 4, 2013 at 17:58

Hi Lalla! I love also the rolls in white: two different dishes but fabulous. And you, the sauce is fantastic! Kisses

Embroidery shortbread July 4, 2013 at 14:18

I love your repair, Perhaps because in all there is a fabulous land…envy!!!! Kisses Manu

Sicilians creative in the kitchen July 4, 2013 at 14:54

Thanks Manu, Maybe you also feel regret to have to leave… Kisses

Claudia July 4, 2013 at 13:07

…mmm…tonight I baby squid salad…but tomorrow…PROVOOOOOOOOOO!!!!!
Thanks Ada!!!

Sicilians creative in the kitchen July 4, 2013 at 13:11

Hi Claudia! Test and, I recommend, make two spaghetti with sauce (the next day, It keeps well in the fridge rather, becomes tastier). Kisses!

Roberta July 4, 2013 at 11:47

Omg Ada, I fell in love with a delicious in all its versions, and if I'd concede first stomach listento a nice pasta (with pecorino, If you say so I trust!) and then some nice slices of swordfish!
One kiss!!!

Sicilians creative in the kitchen July 4, 2013 at 12:17

Hello Robert! I assure you that is yummy and then quickly and easily. try it and you'll feel like you're on the Strait of Messina. Fammi sapere se ti piace 🙂 Due baci!

Valentina July 4, 2013 at 10:38

But you know I didn't know it was so?! Must be yummy… sweet and sour I love it but even so, with swordfish… what flavor! 😀 Complimenti, un abbraccio forte e buona giornata 🙂 Qui piove! 🙁

Sicilians creative in the kitchen July 4, 2013 at 12:18

Hello Vale, you say that the base is the caponata but there is bittersweet. Is’ a yummy sauce and if you make swordfish cut high remains very soft. A big kiss!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.