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Sautéed Swordfish with Capers and Vinegar

Sautéed Swordfish with Capers and Vinegar

Swordfish steaks are sautéed and bathed in a tangy 'Stimpirata' sauce made with celery, onions, capers, and vinegar. A bright and flavorful Sicilian dish.
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Servings: 4 servings
Course: Dessert
Ingredients Method

Ingredients
  

Main Ingredients
  • 3 tablespoons extra virgin olive oil (45 ml)
  • 1/4 cup onion chopped very thin (60 ml)
  • 6 tablespoons celery chopped very fine (90 ml)
  • 2 tablespoons capers, soaked and rinsed
  • Vegetable oil for sautéing the fish
  • 2 pounds swordfish, salmon, OR other fish steaks, sliced 1/2 inch thick (900 g)
  • 2/3 cup flour (90 g)
  • Salt
  • Black pepper, ground fresh from the mill
  • 1/4 cup good-quality wine vinegar, preferably white (60 ml)

Method
 

Instructions
  1. Sauté onion in olive oil until pale gold. Add celery, cook until tender. Add capers, cook 30 seconds. Turn off heat.
  2. In a separate pan, heat vegetable oil. Dredge fish in flour and fry briefly (1 min per side).
  3. Transfer fish to the pan with celery/onion. Add salt and pepper.
  4. Turn heat to medium. Add vinegar, let bubble for a minute.
  5. Transfer everything to a platter and serve at once.

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