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    Sicilian Style Swordfish With Kale And Pine Nuts

    Cooking Method



    1 (Easily Multiplied)


    15 Minutes

    Cooking Time

    25 Minutes


    For the swordfish:

    • Olive oil, for cooking
    • 1 onion, thinly sliced
    • 1 clove garlic, crushed
    • 1 tbsp sun dried tomatoes in oil, finely chopped
    • 1 tbsp pitted black olives, finely chopped
    • 1 tsp capers, finely chopped
    • 100ml white wine
    • A pinch of smoked paprika
    • 1 large swordfish steak or two smaller steaks
    • Salt & pepper
    • Lemon salt, for seasoning the swordfish (optional)
    • Torn fresh basil or oregano, to garnish

    For the kale:

    • 25g golden raisins
    • 2 tbsp red wine vinegar
    • 3 stems curly kale, leaves shredded
    • 1 onion, finely sliced
    • Half a small bulb of fennel, very thinly sliced (use a mandolin if possible)
    • 1 clove garlic, crushed
    • Pinch of smoked paprika
    • ¼ tsp turmeric
    • 2 tbsp toasted pine nuts


    Soak the raisins in the vinegar while you prepare the kale. Cook the kale for 2 minutes in salted boiling water, then refresh in cold water and drain. Set aside. In a large frying pan or saucepan, cook the onions and fennel over a low heat in 1 tablespoon of oil until soft and caramelised. Add the garlic, paprika and turmeric, then cook for another couple of minutes over a medium heat. Add the kale and raisins, and cook for a few minutes to evaporate some of the water and vinegar. Toss with the toasted pine nuts, and put on a plate ready to serve.

    Finally, cook the swordfish. Dry the steak(s) on kitchen paper and season with salt and pepper. In the pan you cooked the sauce in, heat 1 tablespoon of oil over a high heat. Sear the fish for 1-2 minutes on each side (depending on how thick the steaks are).