Pesce Spada alla Ghigliotta

Method

Heat 60ml of olive oil in a large shallow pan and gently sauté the sliced onion, celery and garlic until softened and golden. Add the tinned tomatoes, white wine, olives, capers, pine nuts and sultanas, stirring well to combine, then simmer for 10 minutes to marry the flavours. Pat the swordfish steaks dry and season generously with salt and pepper. In a separate pan, heat the remaining 30ml of olive oil until shimmering and quickly sear the swordfish steaks for 2 minutes on each side until golden. Transfer the seared fish to the tomato sauce, nestling them amongst the mixture, and simmer gently for 8-10 minutes until the swordfish is cooked through and flakes easily. Taste and adjust seasoning if necessary, then scatter with fresh parsley and serve immediately from the pan with crusty bread to soak up the rich, sweet and savoury sauce.