Sicilian baked swordfish

Sicilian baked swordfish, traditional recipe from Messina also known by the name of swordfish to Messina (home game). Today we return to my beautiful island with a great classic, I have slightly revisited. I was fortunate enough to find a good fish Rome Anzio sword (have a look at all my RECIPES WITH SWORDFISH to find inspiration and of course all my SICILIAN RECIPES) and I took the opportunity to prepare a delicious recipe, easy and tasty, that enhances the fish by placing the sword in the middle of a pyramid of flavors and different textures. The crunchy almonds and fried bread, chlorophyll parsley, the capers salt island of Salina and the acidity of the tomato Pachino Igp.

For a soft and juicy swordfish

Cooking, baked, is minimal, because the swordfish must be soft. For this, I revisited the original recipe, stipulating that the swordfish is sprinkled with breadcrumbs and oil and then garnished with tomatoes. Cooking, for my taste, extends too if you want to get a soft and juicy swordfish. I, instead, I toast the breadcrumbs in a pan with a little oil and almonds, so it's already crisp. Then I would also add the parsley. Skip the tomatoes, integers, in little Sicilian extra virgin olive oil, so they are already slightly withered and tasty when they enter the oven. I add, to oil, only a few very thin washer tomato and Tropea onion IGP, to give more acidity to the dish.

For swordfish baking Sicilian, Like this, only around 10 minutes and swordfish remains juicy and soft. In short, If you find a good swordfish you should definitely try this recipe, because I'm sure you will enjoy it very much. Wanting to, You can prepare in the same way the tuna, La palmita, the amberjack, the cavagnola, the Dolphin fish, even the salmon, i.e. fish in slices firm, being very attentive to cooking times, because they are all fish that tend to dry out with prolonged cooking. Is, given that swordfish is a blue fish, may be interesting, my RECIPES WITH BLUE FISH. I suggest you, concerning swordfish, also try swordfish tempting to Messina, the swordfish in a water bath at Messina, the swordfish rolls to Messina, the swordfish and caponata Swordfish chops in tomato sauce.


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  • four slices of 2 cm thick swordfish
  • tomatoes type Pachino Igp (cherry or plum varieties) to taste
  • a small onion IGP (Optional)
  • breadcrumbs, to taste
  • a handful of capers of Salina
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • 40 grams of Avola almonds into strips
  • fresh parsley, to taste


Sicilian baked swordfish

Prepare the Swordfish Sicilian baked is simple: put a little oil in a frying pan, heat over low heat and add the bread crumbs. Toast it until golden brown and, a few seconds before turning off the fire, Add the almond flakes, so lightly toast too. Turn off the heat and, After a few minutes, Add the finely chopped parsley, a pinch of salt and freshly ground black pepper. Stir and put the stuffing by.

Wash the tomatoes and discard the stem. Desalinize the capers under running water. Set aside some tomatoes. In a pan with a drizzle of extra virgin olive oil, skip the other tomatoes, integers, together with the capers. Cook over low heat and covered, until the peel tomatoes have not started to shrink. Add a little salt and set aside.

Cut the remaining tomatoes and onion into thin slices. Grease the tomatoes with a little extra virgin olive oil and add salt.

Line a baking sheet with parchment paper, brush with a little olive oil and sprinkle the parchment paper with very little salt. Place the swordfish steaks and add some’ of salt. Arrange on each slice a little’ of stuffing with almonds, some fresh tomato and onion washer, one or two tomatoes and fried capers. Arrange around the swordfish the rest of tomatoes (sprinkle possibly with the advanced panure), topped with a drizzle of extra virgin olive oil .

Preheat oven to 200 degrees static. Bake for 8-10 minutes. Serve immediately your swordfish alla messinese, and Bon Appetit!

THE PAIRING: We chose the Pietranera 2015, Pantelleria Doc white, produced by Winery Marco De Bartoli. A dry white wine that is born on the island of Pantelleria Zibibbo grapes. Cool, Lightweight, with alcohol content of 11,5% vol. Is distinguished by the scents of citrus, capers and Sage. In this match we want to fully exploit the swordfish, cooked in a simple right to preserve its natural flavor. This wine is well suited to both the delicate taste of the meat, both the tomato sauce with capers.

Sicilian baked swordfish
Sicilian baked swordfish

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