Pesce Spada in Padella - Swordfish Chunks

My father-in-law is an inventive and enthusiastic cook, able to inspire the best fish recipes ever. He never stops making new dishes and he always comes up with plenty of delicious ideas. I like to share his cooking experiences with him in endless phone conversations.

Here I introduce his last creation, which he is very proud of. The secret is to get thick swordfish slices from the fishmonger and to cut them into chunks (2 cm), skin on. 

Then it is essential to sauté the fish on a high temperature for a very short time, stirring continuously, to keep the flesh soft and moist. He suggests adding salt only once it is cooked. And he is right.

Pesce Spada in Padella - Swordfish Chunks

600 g swordfish slices, 2
cm thick, cubed
1 tablespoon extra virgin oil
3 garlic cloves, whole
50 ml dry white wine
400 g ripe cherry tomatoes, halved
10 black olives, chopped
3 sage leaves, chopped
Sea salt and black pepper

Serves 4-5
Preparation time: 10 minutes
Cooking time: 10 minutes

1. In a frying pan, heat the oil and sauté the garlic for 1 minute.
2. Pour in the wine and bring it t the boil, for few seconds.
3. Add the fish cubes and turn them every 30 seconds to have them cooked evenly on each side. Season with salt and pepper.
4. Add the tomatoes, the olives and the sage and cook for 1 minute on high heat.
5. Serve immediately.