A simple, home-style swordfish dish with a sweet and sour flavor, passed down in the Trapani region of Sicily. Chef Hidaka's easy cooking method creates a mouthwatering dish. The balanced acidity from the vinegar and the sweetness of the onions create a perfectly refreshing fish course.
Ingredients
Main Ingredients (2 servings)
- Swordfish 120g x 2 pieces
- Onion Small 1
- Rosemary 2-3 sprigs
- Anchovies 4 fillets
- Semolina Flour (or All-Purpose Flour) (to taste)
Seasonings
- Salt (to taste)
- Black Pepper (to taste)
- Olive Oil (to taste)
- White Wine Vinegar 200cc
Steps
- Season swordfish 120g x 2 pieces with salt (to taste) and black pepper (to taste). Repeat on the other side.
- Slice one small onion slightly thickly.
- Roughly chop 2-3 sprigs of rosemary into about one-third of their original length.
- Evenly coat the swordfish with semolina flour (or all-purpose flour) (to taste).
- Heat olive oil (to taste) in a frying pan and sear the floured swordfish and sliced onions simultaneously. This is the key! In Italian home cooking, main and side ingredients are often cooked together.
- Once the swordfish is browned, flip it over.
- Lightly sprinkle salt (to taste) on the cooking onions.
- Add the chopped rosemary and 4 anchovy fillets to the frying pan.
- Add 200cc of white wine vinegar in several additions, letting it evaporate and reduce. This is the key! To avoid evaporating the acidity too quickly, add the white wine vinegar little by little and adjust the flavor as it steams off.
- Once the excess acidity has evaporated, turn off the heat. Lay the cooked onions on a plate and place the seared swordfish on top.
- Top with the remaining onions and rosemary to finish. Ready to serve!
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