Michelin starred Italian chef, Giorgio Locatelli, stopped by This Morning to make this delicious swordfish with olives, tomato and chilli.
Ingredients
- 10 whole black olives in brine
- Extra virgin olive oil
- 4x 140 g5 oz swordfish steaks
- Sea salt and freshly ground black pepper
- 2 spring onions, chopped
- 2 garlic cloves, chopped
- 20 g¾ oz salted capers, rinsed and well drained
- A pinch of dried chilli flakes
- 4 anchovy fillets in oil
- 70 ml2½ fl oz white wine
- 1x 400 g14 oz tin of chopped tomatoes
- 100 ml3½ fl oz tomato passata
- 1 tbsp parsley and garlic
Method: How to make Swordfish Messina style
Drain the olives and pat dry. With a sharp knife, make 3 or 4 cuts in each olive from end to end, then cut each segment away from the stone as carefully as you can.
Heat some extra virgin olive oil in a pan, then put in the swordfish, season and seal on all sides. Lift out and set aside.
Add the spring onions, garlic, capers, olives, chilli and anchovy fillets to the pan, and cook gently until the anchovies 'melt' into the oil and the onion is translucent.
Add the white wine and bubble up to evaporate the alcohol, then add the tomatoes and passata.
Mix well, cover and leave to cook for 30 minutes on a very low heat, adding the swordfish for the last 10-12 minutes. Serve sprinkled with the parsley and garlic.
