The Feast of the Seven Fishes is a beloved Christmas Eve tradition for many Italians – but with all the cleaning, cooking, baking and hosting you’ve got on your holiday agenda, it’s understandable if you don’t have time to run out to an Italian delicatessen in London to gather an absurd amount of fish, then come home and prepare a septuplet of seafood dishes to serve as party food. Instead, impress your guests with one show-stopping fish dish, Swordfish alla Siciliana. Pair it with a variety of simple sides and delicious wine, and no one will wonder where the other six fishes have swum off to!
Swordfish is a staple in the Sicilian diet, and it’s best when prepared simply with fresh, vibrant ingredients that you can find in Diforti’s Italian deli online. Naturally, our favourite Swordfish alla Siciliana recipe is one that’s unfussy and absolutely packed with flavour. We make a bold, briny sauce with extra virgin olive oil, sautéed onion and garlic, sun-dried tomatoes, olives, capers and, of course, a hit of incredibly drinkable dry white wine.
After the sauce melds together in a skillet, it is drizzled over a piece of swordfish that’s been pan-fried until golden and crispy. Garnished with torn basil leaves, the dish is undeniably perfect. It’s great served atop a bed of pasta, and it’s light enough that you’ll have plenty of room for delicious side dishes (and a generous helping of Mum’s famous Christmas trifle… and a few mince pies… and a bit of chocolate. It’s Christmas, after all!).
Your side dishes can be low-maintenance, too. Make a fresh salad with peppery greens, sweet tomatoes, olive oil and balsamic vinegar; toss blanched green beans with olive oil, lemon juice and capers; whip up a pan of caponata for even more veg. You can also set out a variety of Italian cheeses and some rustic bread for your guests to snack on between bites of the main course – just keep your side dishes and nibbles uncomplicated to emphasise the flavour of the swordfish.
Swordfish alla Siciliana
Serves 4
Olive oil
1 yellow onion, sliced
4 garlic cloves, minced
1/3 cup sun-dried tomatoes, chopped
¼ cup black olives, pitted and chopped
2 tbsp. capers in salt, rinsed and chopped
¼ cup dry white wine
Chilli flakes
4 swordfish fillets
Salt and pepper
Torn basil leaves, for garnish
In a large skillet, heat the oil over medium-high heat. Add the onion and garlic to the pan and cook until lightly browned and caramelised, stirring often. Remove from the heat and add the sun-dried tomatoes, olives, capers, wine and a pinch of chilli flakes to the pan; stir well and transfer the sauce to a bowl.
Season the fish with salt and pepper. Add more oil to the pan if needed, then cook the fish over medium-high heat until golden and cooked through.
Place each swordfish fillet atop a bed of pasta, if desired, and spoon the sauce over it. Garnish with torn basil leaves and serve.